YIELD: ABOUT 20 PORTIONS, IT'S VERY RICH AND DECADENT
EQUIPMENT: HIGH POWERED BLENDER AND A FOOD PROCESSOR. AND A CAKE TIN WITH LOOSE BOTTOM.
FOR THE CRUST
- 1.5 cups walnuts
- 1/2 dates (the squishy variety)
- 1/4 cup unsweetened dessicated coconut
- pinch of salt (sea salt or Himalayan pink)
FOR THE CREAMY FILLING
- 3 cups cashews, soaked in cold water for a minimum 2 hours, longer if possible
- 3/4 cup lemon juice
- 3/4 cup maple syrup (or Agave if you use it)
- 3/4 cup coconut oil
- 1 tbsp vanilla extract
- 1 tbsp water (used to blend if necessary, however try to use as little as possible)
FOR THE STRAWBERRY TOPPING
- 2 cups frozen strawberries
- 1/2 cup dates
Freeze the strawberries the night before!
- Start soaking your cashews
- Add the walnuts, dates and salt to a food processor and pulse for about 30 seconds, until the mixture has completely broken down but is still airy.
- Sprinkle the coconut on the bottom of the cake tin. (This'll stop the base sticking when it comes time to remove it)
- Spoon the crust mixture on top of the coconut and press firmly down.
- Next, remove the cashews from their draining water and add them, along with all the other creamy filling ingredients to a high speed blender and blend until the mixture is completely smooth and creamy. Don't add the water because you may not need it, but if you do then add a tiny bit at a time, as you will ruin the mixture if it becomes too liquidated.
- Poor the creamy mixture on top of the base and transfer whole cake tin to the freezer for an hour, this'll give it time to set a bit.
- Now add the frozen strawberries and dates to the food processor and pulse until the mixture is smooth and mixed.
- Remove cake tin from freezer and poor the strawberry mixture on top of the cake inside the tin.
- Return to the freezer and freeze for about 5 hours.
- Remove from freezer about an hour before you want to serve the cake.
- Enjoy! (I know you will!)