Jordgubbstårta *raw*

Cake:
1/2 cup raw almond meal
2 cups raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract
12 medjool dates, pitted
2 cups coconut meat*
1/4 cup coconut water
2 Tbsp raw coconut nectar

Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)
2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
1/2 cup organic strawberries

8 organic strawberries halved (or enough to cover the cake layer)

Sauce:
1/2 cup organic strawberries
2 medjool dates

8 organic strawberries halved (or enough to cover the top of the cake)

Methods/steps

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.
To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth. Add the coconut oil with the processor running to incorporate it completely. Once blended, remove half the cream mixute and set aside in a bowl. Add the 1/2 cup strawberries to the remaining cream in the processor and process until smooth and well blended. Scoop into a bowl.
To assemble the cake, place 8 strawberries (or however many it takes to cover the cake layer) over the cake layer in the prepared pan cut side down. Pour the strawberry cream over it and smooth it out to the sides. Pour the vanilla cream over that, and smooth the top to the sides. Place in the freezer and allow to set until firm, about 3 hours or so.
While setting, make the strawberry sauce. Combine 1/2 cup strawberries with 2 medjool dates in the food processor and process until smooth.
Once the cake is set, top with the 8 halved strawberries (or however many it takes to cover the cake), and then spoon some of the sauce over. Serve!

*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain. Continue with the cake recipe.