Preparation:
For the base, knead the flour with the margarine, cocoa and erythritol into a dough. Press it into a springform pan and bake in the oven at 18 degrees top and bottom heat for 25 minutes.
For the filling, mix coconut cream with a little coconut water and grated coconut and pour over the dough. Put in the freezer for 15 minutes.
Melt chocolate and spread over cake. Decorate with strawberries or coconut chips.