INGREDIENTS

FOR SPONGE FILLING

• 4 cups of desiccated coconut
• 1 heaped tbs of raw cocoa powder
• 4 eggs
• 2 tsp of baking powder
• 1 tsp of vanilla essence
• 1 handful of dried dates
• 1/2 cup of hot water

REMAINING INGREDIENTS

• 2 square of dark chocolate
• 70% or higher
• 2 punnets of strawberries

METHOD

FOR CHOCOLATE AND VANILLA SPONGE:

Pre-heat oven to 180dg In two separate bowls:
• Crack two eggs and whisk
• Add 1 tsp of baking powder and two stevia tabs
• Blend 4 cups of desiccated coconut into a fine
• powder and add 2 cups to each bow
• Add raw cocoa powder to one bowl Add vanilla essence to other bowl
• Stir both bowls well
• Line two trays with baking paper and add mixture to each tray
• Spread mixture out flat and bake for 15 minutes

METHOD FOR CREAM

• Scoop out hard coconut milk from can and add some of the liquid milk into a large mixing bowl
• Add 2 stevia tabs and vanilla essence and blend until coconut milk is a cream consistency.
• Gradually add liquid coconut milk so that mixture is not too runny.

METHOD FOR STRAWBERRY FILLING

• Chop half a punnet of strawberries and add to blender with 1-2 tabs of stevia
• Blend until strawberries are a liquid consistency
• Chop remaining strawberries into halves of quarters

PUTTING IT TOGETHER

• Slice the sponge cake into small squares
• Line the bottom of a bowl with one layer of cake
• Add chopped and blended strawberries
• Then add coconut cream on top Repeat process until bowl is full
• Alternatively you can do this in single serve glasses
• Finish with shaved dark chocolate on top