Pipe into cooled cookie cups. Fold cream cheese mixture and strawberry puree into whipped cream. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl)
Top with the remaining Stabilized Whipped Cream or CoolWhip. In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated
Let them cool completely and lift them of the paper. Dulcey Blond is a very expensive chocolate and so I use it wisely (and hide it from my boyfriend, so it’s still there when I need it
Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes
Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute
When the cake is cool you can either cut he cake in two and pipe a layer of frosting between the two layers, or just frost the top of the cake like I did here
