Also pictured - Mini Chocolate Cupcakes with Chocolate Mousse Icing
Base
1/2 cup + 2 tablespoons pepitas
2 dates
1 tablespoon raw cacao powder
1/2 tablespoon rice malt syrup (might need a tad more)
Strawberry Layer
1/4 cup cashews, soaked for at least 2 hours
1/2 cup + 2 tablespoons strawberries
2 tablespoons rice malt syrup
1 tablespoon coconut oil
1 tablespoon coconut flour
Chocolate Layer
2 1/2 tablespoons coconut oil
2 tablespoons raw cacao powder
2 tablespoons rice malt syrup
Chocolate Mousse Layer
1/4 cup cashews, soaked for at least 2 hours
1 tablespoon raw cacao powder
1/2 tablespoon agave syrup
1/2 tablespoon milk
1/2 tablespoon cacao butter, melted
*may be easier to double this layer, mine didn't process well with the small amount of ingredients
Chocolate Topping
1 block of chocolate (I used Alter Eco - Brown Butter)
*can use previous chocolate layer ingredients instead
*Make sure to put 1/2 cup of cashews in bowls of water to soak early that morning or the night before (1/4 cup of cashews in each bowl ready to drain and use for the 2 layers)
1. Prepare whatever you decide to make these in (I used two 10.5cm pie dishes) by lining it with aluminum foil (foil works best for a round tin). Make sure you put the foil in so it overlaps the top edges of the tin, making it easy to grab and pull your raw cake out later.
BASE
2. Process pepitas in a food processor until your pepitas resemble a ‘meal’ consistency. Now add your dates, raw cacao powder and rice malt syrup. Blend until you have sticky biscuit dough. Add a little water if this is too dry.
3. Push half the base biscuit dough mixture into bottom of each of your tins and place into the freezer while you make the strawberry layer.
STRAWBERRY LAYER
4. Process all ingredients except for the coconut flour until smooth, then add the coconut flour and process until mixed. Push down into cake tins on top of the base. Place back into freezer while you prepare the chocolate layer.
CHOCOLATE LAYER
5. Mix together all chocolate layer ingredients and pour over the top of your strawberry layers. Place back in the freezer to set while you make the chocolate mousse layer.
CHOCOLATE MOUSSE LAYER
6. Put all mousse ingredients into a food processor and process until well combined. Put this mixture on top of chocolate layers and place back into freezer while you prepare your chocolate topping.
TOP CHOCOLATE LAYER
7. You can either mix up the same chocolate layer as before or melt some chocolate to use. Then simply pour on the top of your raw cakes.
And your done! Place back into the freezer until your ready to serve. I would suggest leaving it out of the freezer for about 5 minutes before you try cut it up.
TIPS
◇ If making mini cakes like mine, cutting up into triangle pieces (like a pizza) is the easiest way to cut it up.
◇ Wobbling the tin back and forwards on the bench each time you put it a layer can help to level each layer.
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