RECIPE
Ingredients:
1 cup (140g) almonds, soaked for at least 4 hrs. (you can substitute with pecans or cashews or a mix)
6-8 (125g) pitted medjool date.
1 1/2 cup (180g) fresh or frozen strawberries
6 (100g) pitted medjool dates
3/4 cup (190g) raw cashew butter (you can substitute with almond butter)
1/3 cup non-dairy milk
1 tbsp lemon juice
1 tsp vanilla powder
1 cup (210g) frozen strawberries (optional)
Directions:
In a blender or food processor, combine the crust ingredients.
Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
Chill.
Directions:
Crust:
In a blender or food processor, combine the crust ingredients.
Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
Chill.
Filling:
Combine the filling ingredients in a blender and blend on high until smooth and creamy (if you’re using frozen strawberries, you can pour some boiling water over them to soften them a little).
Pour on top of the crust.
Topping:
Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.
Freeze the cake overnight or for 4- 8 hours.
Thaw for 5 minutes or so before slicing and eating.
Keep in the freezer for up to a week.
Looks super yummy 😍
It really is 🙂