Chocolate Strawberry Delight

Hello all you wonderful people:

Just wanted to share this easy and delicious raw food dessert recipe with you before the end of the season. This is one of my favorite quick desserts. It is so yummy and healthy too. Definitely a recipe to make for a cooked food crowd. I hope you enjoy it as much as I do.


Chocolate Strawberry Delight
Makes 4-6 servings


Strawberry Cream

1 lb fresh strawberries
3/4 cup cashews, soaked
1/3 cup water
2 TBS agave syrup
Blend cashews with the 1/3 cup of water or enough to just cover. Measure out 3/4 cup of the cream and set the rest aside. Add 1 cup of diced strawberries and the agave then blend until smooth. It should make about 2 cups. Reserve 1/2 cup. Thin slice the rest of the strawberries and fold into the cream.

Chocolate Sauce

10 TBS cacao butter, melted
6 TBS cacao powder
5 TBS agave syrup
dash vanilla powder
pinch salt
Whisk together and adjust for flavor.

Crumble

1/2 cup raw almonds
1/2 cup raw pecans
10 deglet dates, pitted
1 TBS cacao butter, melted
2 TBS cacao powder
2 1/2 TBS coconut palm sugar
1/8 tsp vanilla powder
pinch salt
Place all ingredients except the cacao butter in a food processor and process until finely ground. Adjust sweetness and then add the cacao butter and process just enough to combine.

Assembly:
Make the crumble first. Take a glass 7 X 9" pan, press the crumble firmly into the bottom and freeze for 15 minutes. Make the chocolate sauce and pour just enough on top to coat the crumble and place back in the freezer for at least 15 minutes while you make the strawberry cream. Spread the 1/2 cup strawberry cream on the chocolate then spoon the strawberry mixture on top. Drizzle some of the chocolate sauce on the strawberries. Serve at room temperature with a sliced fresh strawberry fan for garnish. Use any remaining chocolate sauce or strawberry cream for candies or milkshakes.

Indulge and enjoy life now!

Blessings of health,

Dr. Diondra