Bottom Layer Crust
1 cup raw almonds or pecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp. cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp or Mimiccream (almond and cashew cream and few drops
of coconut extract)
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp. vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
Top Chocolate Layer
1 cup young coconut pulp or Mimiccream (almond and cashew cream and few drops of
coconut extract)
3 Tbsp. coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp. vanilla extract or caviar scraped from 1 bean
¼ tsp. cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in
blender. Set aside.
For perimeter of the pan
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Garnish
1 cup assorted berries – raspberry, blueberry, sliced strawberries
1 tsp. honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the
berries and mint and refrigerate until ready to serve.
Assembly
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased
with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the
inside of the torte pan. Use the smaller heels in the garnish.
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.