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 cayenneIn 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
• 5 bananas
• 1/4 cup coconut oil
• 4-5 pitted pitted dates
• ½ tsp vanilla extract or caviar scraped from 1 bean
• Blend ingredients until creamy. Set aside and refrigerate.6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer

• 1 cup young coconut pulp
• 3 Tbsp coconut oil
• ½ cup raw cacao powder
• 3 pitted pitted 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.

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.

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