For the Semi Freddo:
2 tins full-fat coconut milk
2 cups cashews, soaked 4-6 hours in water and patted dry
1 1/2 large, ripe avocados, pitted
1/2 cup (or more) coconut nectar, date syrup or maple syrup
200g Doisy & Dam dark chocolate, melted (I used maca, vanilla and cacao nibs)
1/4 cup cacao paste OR coconut oil
1 tbsp agar powder
400g strawberries, hulled and finely chopped
2 tsp vanilla paste
Large Pinch salt
For the Strawberry sauce:
200g strawberries, hulled and sliced
1-2 tbsp maple syrup
1-2 tbsp water
1 tsp vanilla paste
200g strawberries, sliced
- Start by gently melting your dark chocolate together with the cacao paste in a bain marie, stirring constantly until smooth. Remove from the heat and allow to cool for five minutes.
- Place all ingredients for the semi freddo - apart from the strawberries - into a blender and blitz until completely smooth. Pour into a large silicone mould (we used a bundt mould) and place in the freezer to firm up overnight.
- Remove your cake at least 20 minutes before serving to allow it to defrost (I allowed for extra time to let it become creamy). While you’re waiting for it to defrost, make your strawberry sauce by blitzing together all ingredients, adding more water if needed to thin.
- Spoon over the sauce, then scatter over the remaining strawberries and serve in slices. Store in the freezer.