Vegan Healthy Version of the Best Strawberry Chocolate Mousse Cake

Our friend Becky posted the original recipe for the Best Strawberry Chocolate Mousse Cake from Delish.com. We altered to fit our needs and lifestyle. We made this version nut free.

Crust Ingredients:
1 1/2 cups dried mulberries
8 pitted medjool dates
2 TBS cacao powder
2 TBS melted cacao butter
1/2 tsp vanilla
1/8 tsp salt
Directions: Place all the ingredients into a food processor with an "S" blade and blend until looks like graham cracker crumbs. Press into a spring form pan. We line ours with parchment paper.

1 1/2 quart of strawberries
Directions: Remove the tops of the strawberries. Top the crust with strawberries standing, cut side down . Half lengthwise the strawberries to be placed along the outside edge of the pan in half.

Chocolate Mousse Ingredients:
We modified the chocomole recipe for the mousse
2 ripe avocado, pitted (replace with 1 cup soaked cashews)
16 medjool dates 
1 tsp vanilla
1/4  cup raw cacao powder
1/2 cup cacao butter, melted
1/2 cup water
Blend until creamy. Pour over strawberries and freeze or refrigerate until firm.

Ganache ingredients:
1/2 cup cacao powder
1/2 cup cacao butter, melted
1/2 cup maple syrup
1/2 tsp vanilla
1/8 tsp salt
Directions: Melt the cacao butter in a double boiler. Whisk in the remaining ingredients. pour over chilled cake.

Cacao nibs
Sprinkle over the top of the warm ganache. Chill again until ready to serve.