Strawberry & Chocolate Layer Cake

I have just a wee obsession with raw cooking.  Especially raw desserts - I haven't really ventured past desserts yet!  I find it fascinating just how creative you can get with raw cooking and I really enjoy experimenting with recipes for raw desserts every now and then.  They are generally really easy to make too!  This cake is delish and the strawberry and chocolate layers are almost a mousse-like consistency.  I'm actually having a slice for brekky as I am typing up this blog - that must be my European roots coming out!

Ingredients:
Base:
- 1 cup organic dessicated coconut
- 1/2 cup raw cashews
- 5 fresh Medjool dates, pitted
- 2 tbsp coconut oil

Strawberry layer:
- 1 cup raw macadamias AND 1/2 cup raw cashews, soaked in water for 2 hours and then drained and rinsed
- 250g punnet strawberries, hulled
- 1/2 cup pure maple syrup
- 2 tbsp coconut oil
- 1 tbsp apple juice concentrate (optional)
- 1 tsp good quality vanilla
- Squeeze of lemon or lime juice

Chocolate layer:
- Flesh of 1 large ripe avocado
- 2/3 cup cacao powder
- 1.5 cups coconut cream (refrigerate the coconut cream tin and then scoop the thick cream layer off the top - you may need to refrigerate 2 tins of coconut cream just in case - I happened to have quite a lot of cream in just the one tin)
- 1/2 cup pure maple syrup
- 2 tsp good quality vanilla

Garnish - extra fresh strawberries

Method:
1. Grease a springform cake tin with coconut oil and set aside.

2. Put all the base ingredients into a food processor and process on high speed until the ingredients are finely chopped (10sec/sp7 in Thermomix).  Tip into the prepared sprinform tin, press down.  Refrigerate.

3.  Make the strawberry layer - put all the ingredients into the food processor and process until a smooth consistency is achieved (2min/sp8 in Thermomix).  Pour into the springform tin and smooth out the surface.  Refrigerate for 2 hours.  Wash your food processor bowl.

4.  Make the chocolate layer - put all the ingredients into the food processor and process until a smooth consistency is achieved (1min/sp5-6 in Thermomix).  Pour into the springform tin, smooth out the surface and refirgerate for 2 hours or until set.  Garnish with extra strawberries.  Serve.