Directions:

For the Crust

• Soak dates in warm water to soften for about 30 minutes.
• Place nuts and coconut flakes in a food processor and process into a crumble.
• Add the dates, after soaking and draining, and salt and blend until a sticky dough forms.
• Evenly press mixture into bottom of lined 8" x 8" baking pan and place in the refrigerator while preparing the chocolate ganache.
• Clean out the food processor to prepare the next layer.

For the Chocolate Ganache

• Make sure all chocolate ganache ingredients are at room temperature, then place in food processor or mixing bowl and blend or whisk until silky smooth.
• Set aside about 2 Tbsp. of chocolate ganache for chocolate covered strawberry topping; slice up a handful of strawberries and dip into the chocolate. Set on parchment paper and pop into the freezer while preparing the other layers.
• Pour remaining chocolate ganache over the crust and spread out evenly with spoon or silicone head spatula.
• Place in the freezer to set while preparing the chocolate cream, about 20 minutes.

For the Chocolate Cream

• Soak cashews in warm water for 4-6 hours. Drain and place in food processor with maple syrup, coconut oil and vanilla and blend well.
• Add cacao powder and salt and blend until creamy and smooth. If the mixture is too thick, slowly add water until it reaches desired consistency.
• Evenly spread the chocolate cream over the chocolate ganache, then tap pan on counter to release air bubbles.
• Place in the freezer to set while making the strawberry cream, about 20-30minutes.
• Clean out the food processor to prepare the last layer.

For the Strawberry Cream

• Soak cashews in warm water for 4-6 hours.Drain and place in food processor with maple syrup, coconut oil, lemon juice and vanilla and blend well.
• Add strawberries and salt and blend until creamy and smooth.
• Evenly spread the strawberry cream over the set chocolate cream, then tap pan on counter to release air bubbles.
• Place in the freezer to firm up a bit before adding your toppings, about 10-15 minutes.
• Remove pan from freezer and garnish with chocolate covered strawberries, sprinkles, dried rose buds or other toppings of choice.
• Cover pan and return to the freezer to set for at least 4 hours, or overnight for best results.

When ready to serve, remove dessert from pan and allow to thaw for 20 minutes or so before slicing and serving. Store in the freezer for up to two weeks.

Notes

• I used a mixture of pecans and almonds for my crust. You can use all pecans, all almonds or any other nut you prefer!
• Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.