Chocolate Drizzle for Topping

1/3 cup cold pressed coconut oil
1/4 cup raw cacao powder
1/4 cup organic rice malt syrup

Directions

Crust

In your food processor, combine almonds, cacao, and a pinch of salt. Blend until the mixture reaches a fine consitency. Add the dates and continue blending until well combined, giving the mixture a dough-like texture. If it still appears slightly crumbly, you can add a small amount of water and process again. Press the mixture evenly into silicone molds (round or square) until it’s about 5mm thick (0.2 inches). Place the molds in the freezer to set.

Strawberry Cream

Combine all your Strawberry Cream ingredients in the blender and process until the mixture becomes super creamy. If you prefer to preserve the chia seeds’ appearance for a natural “strawberry seed” look, you can add them at the end. Evenly pour the mixture into your molds and freeze until firm to touch.

Chocolate Drizzle Topping

In a small jug, whisk together the coconut oil and rice malt syrup until well combined. Add the cacao and whisk it in, aiming for a creamy, slightly thick consistency, but not too runny. Gently pour the mixture over your cakes after removing them from the molds.

Serve with a bright red strawberry on top.

Tip: Before pouring chocolate drizzle onto any raw dessert, your dessert must be frozen so that the chocolate sets immediately.

Benefits

This sugar-free and dairy-free cake is very easy on the digestive system, yet it fully manages to satisfy anyone’s sweet tooth. Coconut oil has antibacterial and antifungal properties, and it is rich in healthy medium-chain fats that do not elevate cholesterol levels. So… GO FOR IT!