Raw Food Layer Cake with Strawberry Mousse and Chocolate

Preparation

The Chocolate Ganache Preparation:1. Prepare the ganache first so that it cools down: melt the coconut cream in a pot and in a separate bowl break the chocolate into cubes.2. When the cream boils, turn off the heat and pour it over the chocolate cubes.3. Leave for a minute and then whisk to obtain a uniform texture.4. Refrigerate for a few hours to set.The Crust Preparation:1.In a food processor, grind everything except the dates, then gradually add the dates until a sticky batter is obtained.2. Remove the mixture from the food processor and tighten to a round pan with a diameter of 26 cm.The Chocolate Mousse Preparation:1. Here comes the secret that no one has been able to figure out - the mousse is avocado-based! Grind the dates in a food processor until a "paste-like" texture is obtained.2. Add the rest of the ingredients and grind until a creamy texture is obtained.3. Set aside for now.The Strawberry Mousse Preparation and Assembling The Cake:1. In a blender grind all the ingredients well until a uniform and smooth texture is obtained.2. Pour the filling over the crust layer and place in the freezer for at least 30 minutes.3. After 30 minutes, check the mousse in the freezer and if the strawberry mousse has stabilized - pour over the chocolate mousse and put it back in the freezer to set.4. Once the mousse has set, pour over the chocolate ganache in the way you want and put it back in the freezer. The cake should be stored in the freezer!5. Bon appetite (:

Total time: 3-4 hours

Equipment: cake pan size 26 cm diameter, food processor.

The nutritional value does not include the piece of beet. The preparation method also includes grinding in a food processor. You can add more cocoa - depending on the color shade obtained. The amount of dates in the strawberry mousse - depends on the desired sweetness.