Chocolate-Strawberry Lovecakes
Happy Valentine’s Day! To make up for my absence last Tuesday, I’m sharing to you a recipe from a good friend and classmate from Pure Joy Culinary Academy, Mira Marinova of Wholesome Vibes. Since it’s still the love month, how about some Chocolate-Strawberry Lovecakes? 
Servings: 6 lovecakes
Preparation time: 45 minutes
Total time: 4 hours
Chocolate base
Ingredients:
2½ cups raw pecans
6 TBS raw cacao powder or 8 TBSP carob powder
3 TBS cacao butter, liquid
2 TBS coconut oil, liquid
2 TBS liquid sweetener of your choice*
2 vanilla beans, scooped
Pinch high mineral salt
6 fresh small strawberries, washed, cleaned out of the greens, gently pat-dried
*Honey, maple syrup, coconut nectar, or stevia drops to taste. You can also use your preferred dry sweetener like coconut sugar, stevia powder, powdered xylitol or erythritol to taste. If using dry sweetener, add a splash of nut milk or water.
Directions:
Blend all ingredients except strawberries in high speed blender into smooth, semi-liquid chocolate mixture. Taste and adjust ingredients if necessary. Pour mixture into silicone cupcake molds. Insert a fresh strawberry into each base, gently pressing down to sink into center. Or, you can insert a walnut, macadamia, pecan or other nut, or your favorite berry. Place in freezer to set while you make the frosting.
Strawberry frosting
Ingredients:
3 cups fresh strawberries, washed, cleaned, chopped
1 cup raw macadamia nuts chopped or 1½ cups whole (or raw cashew)
½ cup coconut flakes
Sweetener to taste (adjust depending on the sweetness of your strawberries)
2 TBS coconut oil, liquid
Pinch raw beetroot powder for more color, optional
Directions:
Blend everything in high speed blender into smooth, creamy consistency. If necessary, add a bit of nut milk or water to facilitate blending. Place in freezer to thicken just enough to hold in shape over the chocolate base.
Decoration, optional
Ingredients:
6 small fresh strawberries, washed and cleaned
3 TBS coconut oil, liquid
2-3 TBS raw cacao or carob powder
Sweetener of choice to taste
Pinch high mineral salt
Directions:
Leave the strawberries aside. Whisk the coconut oil and cacao/carob powder together until fully mixed. Add sweetener and stir again into homogenous chocolate syrup.
Assembly:
Take the chocolate cakes gently out of the cups when hard. Use a spoon or piping bag to place the frosting over the cakes in the desired shape. Decorate each lovecake with a small fresh strawberry. Pour chocolate syrup on top.
Place in freezer for 3-4 hours or in fridge until solid. Allow to soften for a few minutes at room temperature before consumption. Keep refrigerated.
Secret ingredient: LOVE. Think happy, loving, positive thoughts while you create your lovecakes. Draw a heart with your fingers over your blender. Whisper positive affirmations. Throw a love spell in. Share the love & enjoy slowly, with awareness.
Mira is a certified holistic coach, raw food chef, and yoga teacher currently based in the Philippines. You may connect with Mira via email (mira@wholesomevibes.com) or skype (username wholesomevibes), follow her on facebook (www.facebook.com/wholesomevibes) and visit her website (www.wholesomevibes.com).
(This recipe was also posted in ElainaLove.com Gourmet Sundays feature.)
Categories: Raw Food Tuesdays!