STRAWBERRY CHOCOLATE CAKE

STRAWBERRY CHOCOLATE CAKE

The basis:
Almonds - 1 cup
Honey - 1 tbsp.
Dates - 10 pcs.
Carob chopped - 1 tbsp.

Filling:
Cashew - 3 cups
Strawberries - 1 cup
Beet juice - 1 tbsp.
Chips of coconut - 1 cup
Coconut oil - 1 cup
Agave syrup – 1/3 cup

Topping:

Strawberries (whole berries) - 20 pcs. Cocoa butter – 1/2 cup
Carob chopped – 1/2 cup
Maple syrup - 2 tablespoons

Water as needed Preparation:
1. Mix the ingredients for the base.
2. Form a thin cake in the bottom of the mold and place it in the freezer for 20 minutes.
3. Cut into small pieces 1/4 cup of strawberries with a knife.
4. Mix all ingredients for the filling and 3/4 cup strawberries in a blender.
5. Add small pieces of strawberries into the stuffing and mix.
6. Remove the mold from freezer.
7. Pour the stuffing over the basis and level the surface with spatula.
8. Place in freezer until complete solidification.
9. Prepare the chocolate topping, to do that - mix all necessary ingredients for topping except strawberries.
10. To bring the topping to soft consistency, add a little water.
11. Remove the cake from the split form. 12. Pour the topping on a cake and decorate with strawberries.