STRAWBERRY CHOCOLATE MOUSSE CAKE

STRAWBERRY CHOCOLATE MOUSSE CAKE

The basis:

Almonds - 1 cup
Walnuts - 1 cup
Agave syrup – 1/3 cup
Cocoa powder - 3 tsp.
Vanilla extract - 1 tsp.
Himalayan Salt – 1/8 tsp.

Filling:

Strawberry:
Strawberries – 3 ½ cups
Cashew – 1/2 cup
Coconut oil – 1/2 cup
Agave syrup – 1/2 cup
Vanilla extract - 1 tsp.

Chocolate:
Cashew – 2 ½ cups
Cocoa powder – 3/4 cup
Coconut oil – 1/4 cup
Coconut sugar – 1/3 cup
Agave Syrup – 3/4 cup
Vanilla extract - 1 tsp.
Himalayan salt – 1/8 tsp.

Preparation:

1. Mix all ingredients for base in a blender until almost smooth sticky mass.

2. Transfer into a shape and form a layer at the bottom.

3. Mix all ingredients for strawberry filling.

4. Pour 1/2 of strawberry filling on the base. Smooth out.

5. Place for 30 minutes in a freezer.

6. Then remove and place 1/2 of chocolate filling on a top.

7. Smooth out and again place in a freezer for 30 minutes.

8. As soon it hardens, put second part of strawberry filling.

9. Again place in a freezer for 30 minutes.

10. Remove cake and put second part of chocolate filling, level the surface and place in a freezer for 40 minutes.

11. For 2 hours before serving, rearrange from a freezer to refrigerator.