This chocolate and strawberry layered no bake cake is something between a raw vegan cheesecake and chocolate strawberry dessert bars. It has four scrumptious layers of gluten free and paleo goodness that is sure to please your taste buds!
Place the almonds in a food processor and pulse a few times until roughly ground.
Add the remaining ingredients and pulse again until the dough begins to come together.
Line a loaf pan with parchment paper and distribute the mixture on the bottom.
Place in the fridge for 15 minutes and rinse the food processor.
Drain the cashews.
Place all the ingredients in the processor and blend until you get a soft mousse.
Pour over the crust and place in the freezer for 1 hour. Wash the food processor.
Add all the ingredients to the blender and mix well.
Distribute the cream over the cashew layer and place in the freezer for another hour. Rinse the processor again.
Puree the strawberries, and add the chia seeds and honey.
Set aside for at least 30 minutes so the seeds absorb the juice in the strawberries.
Top the cake with the strawberry mixture and take to the fridge for 1 hour more before serving.