This is a quick and easy, no-stress & no-bake chocolate berry love cake to wow your Valentine! Chef Led, owner of The Green Table Cafe in Los Angeles created this especially for my community. Led is extraordinary. He has created an incredible vegan foodie community in the heart of Los Angeles, and is attracting non-vegans like no tomorrow … because his food is so delicious and healthy.
Ingredients
2 c unsweetened coconut shreds
1 c dried cranberries
Vanilla extract
Himalayan Salt
Smooth Almond Butter
Maple Syrup
Cacao powder
Coconut oil
Raspberry jelly
Fresh organic strawberries and or raspberries
Instructions
First layer:
In a food processor, pulse cranberries, coconut flakes, vanilla, 1 tbsp coconut oil, salt.
Press into 9-inch pie pan – pop into freezer for 15 minutes
Second layer:
Spread 1 cup smooth almond butter over first layer of cake
Freeze for 30 minutes
Third layer:
Spread over a layer of raspberry jelly, freeze.
Fourth layer
In a bowl, place 1 cup cacao, 1 c coconut oil, 1/2 cup maple syrup, salt. Mix to form creamy consistency.
Spread over the third layer
Freeze for 15 minutes
Top with berries and lay on top of pie.
Drizzle chocolate on top.
