Thick caramel and chocolate mousse layers on a ginger, olive oil crust, finished with a chocolate glaze and a hidden strawberry surprise. Raw, vegan decadence!
3 Layer Chocolate Strawberry Cakes [Vegan, Raw, Gluten-Free]
- 2/3 cup quick cooking oats
- 1/3 cup graham flour
- 3 tbsp extra virgin olive oil
- 3 tbsp raw agave (or other raw liquid sweetener of choice)
- 3 tsp fresh ginger
- 1 tbsp ground flaxseed
- 1 tbsp hemp hearts
- 1/2 cup dates, soaked in boiling water
- 2 tbsp coconut milk
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chickpeas
- 3 tbsp cacao powder
- 3 dates, soaked in boiling water
- 1/2 avocado
- 4 tbsp coconut milk
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 3-4 tbsp maple syrup
- Before you begin, boil some water, place your dates in a heat-safe bowl and pour enough boiling water over them to completely cover them. Set aside for later.
- Begin the base by adding everything to the bowl of a food processor and processing until a crumb mixture forms. You should be able to press it together with your fingers.
- Once ready, press the crumb base mixture into ramekins lined with parchment paper (I cut a circle out for the bottom and then did a strip to line around the outside). Alternatively, you can spray the dish with cooking spray, or use small spring form pans if you have them. The base should be about 1 cm thick. Place in the fridge to harden.
- Next, prepare the caramel layer. Take your dates (minus 3 or 4 for the chocolate layer) that have been soaking, and add them, coconut milk, cinnamon and salt to a food processor. Blend until a smooth, creamy caramel forms, scraping as necessary.
- Put the caramel in the fridge to firm up some for the cakes.
- Prepare the chocolate layer. Place the chickpeas, avocado, coconut milk and cacao powder in the bowl of the food processor and pulse until smooth. It should be thick and pudding like in consistency.
- Next you are ready to assemble the cake. Spread the caramel layer on the base and prepare one strawberry for each cake by cutting the top flat. Place the strawberry right side up on top of the caramel layer and then spoon the chocolate on top of the caramel and around the strawberry, bringing it up level with the strawberry top. Place the cakes in the fridge to harden and become cold – about 2 hours.
- Just before you are ready to serve, prepare the glaze by combining the coconut oil, honey or maple syrup and cacao in a pot. Heat until melted and incorporated.
- Remove each cake from the ramekin and gently pour the glaze on, spreading it over the top and letting it run down the sides. It will harden quite quickly after hitting the cold cakes, so be sure to spread it around right away. Place in the fridge or serve immediately.
- To serve, using a warm knife, cut each cake down the middle to reveal the strawberry.