Kuchnia

Raw Strawberry Mousse Brownie Cake

Serves 6-8
Brownie base
1 1/2 cup Sunflower seeds
1 cup / 210g dates, pitted
6 tbsp raw cacao
pinch of good quality salt
1 1/2 cup almonds

1. I toasted the almonds for the brownie base because I think it gives this cake that little extra flavor punch but you can choose to keep them raw if you wish. If you feel like toasting the almonds preheat the oven to 356 F / 180 C and toast for no more then 10 minutes or until lightly golden.
2. Add sunflower seeds to the food processor and blend until flour-like, add toasted almonds and pulse until the almonds are somewhat roughly chopped -rather big pieces, please-
3. Add pitted dates, cacao and salt to the food processor and mix until a dough is formed. Using your hands, press the brownie dough evenly into a 7″ spring-form pan (If you don’t have a spring-form pan use a pie plate lined with saran wrap). Refrigerate.

Strawberry mousse (not using Irish moss gel)
1 1/2 cup cashew nuts
1 cup / 210g dates, pitted
2 1/2 cup strawberries, sliced + 1/2 cup extra for swirl
3 tbsp lime juice
4 tbsp coconut oil, gently melted over hot water
1/4 tsp pure ground vanilla powder

1. Soak cashew nuts for at least 5 hours then place in high speed blender along with other ingredients (not the strawberries for swirling), blend until you have a silky mousse that you then pour over the brownie base
2. Blend that 1/2 cup of strawberries for swirling until you have a strawberry sauce. Pour sauce into the spring-form pan in 4 ”dots” that you then swirl out into the mousse using the backside of a spoon or a knife.
3. Freeze for 2 1/2 hours and then enjoy with some additional strawberries. OR you freeze the cake for a longer period of time and take out of the freezer 1 hour prior to eating.

Strawberry mousse (using Irish moss gel)
1 1/2 cup cashew nuts
3 cup strawberries, sliced + 1/2 cup extra for swirl
1 cup / 210g dates, pitted
4 tbsp lime juice
2 tbsp coconut oil, gently melted over hot water
1/4 tsp ground pure vanilla powder
1 cup irish moss gel*

1. Soak cashew nuts for at least 5 hours then place in high speed blender along with other ingredients (not the strawberries for swirling), blend until you have a silky mousse that you then pour over the brownie base
2. Blend that 1/2 cup of strawberries for swirling until you have a strawberry sauce. Pour sauce into the spring-form pan in 4 ”dots” that you then swirl out into the mousse using the backside of a spoon or a knife.
3. Freeze for 2 1/2 hours and then enjoy with some additional strawberries. OR you freeze the cake for a longer period of time and take out of the freezer 1 hour prior to eating.

* Irish moss gel
20 g dry irish moss (approximately 1 handful)

1. Rinse the moss really well. I put it in a colander right under running water and scrub off lose sand or debris. Soak in water and refrigerate 6 – 12 hours, rinse and replace water twice.
2. After the final rinse chop the moss into small pieces. Blend Irish moss with 2 cup fresh water. Blend well in a high speed blender until the gel is warm (the heat is necessary). Frequently scrape sides of blender and make sure there are no small pieces. Be patient, this takes some time. Use leftover gel for face masks or such.

Note: You can use any berries or fruit in season / of your liking in place of the strawberries. Also, frozen berries works just fine if let them thaw first.