Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, baking blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.

Filling: Cap and cut 14 strawberries in half. Place them with the cut side out around the edge of the springform pan. Alternate the berries with the point down and the next one with the point up so they fit tightly together. Place springform pan in the fridge will you make the filling. Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and vanilla together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, level the around the berries. Chill well.

Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.

Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with cream and the remaining strawberry. Serves 14.