Today, I want to share with you a cake that is light, creamy, and has the perfect balance between strawberries and rhubarb (sweet and tart). Not to mention sitting on a foundation of a chocolate nut crust. Talk about a match made in heaven. If you wish to create the same look as I did with the strawberries along the edge of the cake you will either a Springform pan or cake pan with a removable bottom. I used a 6″ cake pan with a removable bottom. But have fun with this. You can use any shape pan, tall or short. Be creative! If rhubarb is not in season where you live or you can’t find fresh, you can use frozen. Be sure to thaw it prior to using and always try to buy organic. Enjoy!
Process the almonds in the food processor, fitted with the “S” blade, to a fine crumble. If you skip the dehydration process of the almonds and use them moist, the texture will be a bit different.
Add the coconut, cacao powder and salt. Pulse together.
Add the raisins or prunes and process till the dough starts to stick together. If the dried fruit is really dry, rehydrate in hot water for 10 minutes before adding to the recipe. Be sure to drain all the excess water from them before adding.
Only add the 2 Tbsp of water if the batter is to crumbly and not sticking together.
Press 2 cups of the crust dough into the bottom of the pan. Press evenly and firmly. The other 1/2 cup is used as a garnish when decorating the cake.
Cut the green stems off of the strawberries and slice them as seen in the photo below. Line the pan with like-sized strawberries. Set aside to make the filling.
Prepare the coconut oil, have it measured and melted before starting the recipe. If using lecithin granules first grind it to a powder in a coffee or spice grinder. Have this measurement all ready to go as well.