Strawberry-chocolate cake

A yummy no bake strawberry-chocolate cake with a raw base made of pistachios, dates and desiccated coconut. You can find the recipe below!

Spring form Ø 15 cm

Base

- 80g shelled pistachios

- 50g desiccated coconut

- 5 medjool dates (or more, depending on how sweet you like the base to be)

- 1 tbsp coconut oil

- Pinch of salt

Strawberry layer

- 300g coconut yogurt

- 150g strawberries (pureed)

- 2 tbsp maple syrup (or more)

- 1/2 tbsp vanilla extract

- Optional: 1/2 tsp xanthan gum

- 4 gelatin sheets

Chocolate layer

- 400ml coconut milk

- 100g pure chocolate (I’ve used with 85% cocoa from Hands off my Chocolate)

- Coconut blossom sugar

- Optional: 1/2 tsp ceylon cinnamon

- 4 gelatin sheets

Base

1. Line the base of a spring form (or cake tin with removable base) with baking paper. Line the inside of the spring form with clear cake collar/foil. This will also help you build a higher cake, when the spring form is not high enough.
2. Put the ingredients in a food processor and blend until ground. Use a spoon to spread the crust mixture evenly onto the base and press firmly. Place in the fridge.

Vanilla layer

3. Soak the gelatin sheets for at least 5 minutes in cold water in bowl 1. Combine and whisk the other ingredients in bowl 2. 
4. Remove the sheets from the water and squeeze out the excess liquid. Let the sheets dissolve in 2 or 3 tbsp of hot (not boiling) water. Add the sheets to the ingredients in bowl 2 while whisking. 
5. Optional: If you would like to have a light and airy texture, then you can add 1/2 tsp xanthan gum. Whisk the mixture for about 5 to 10 minutes (you will see it starts to get bubbly after a few minutes). 
6. Pour the mixture on top of the base and place in the fridge for a few hours to set.

Chocolate layer

7. Soak the gelatin sheets.
8. Pour the coconut milk into a pan. Turn the heat to medium to warm the coconut milk and then add the chocolate and the other ingredients (don’t let it boil).
9. Remove sheets and squeeze out the excess liquid. Add the sheets when the chocolate is fully melted. Let the mixture cool down for a bit (stir inbetween). 
10. Pour the mixture onto the mocha layer. Place in the fridge for a few hours to set.