Raw Strawberry Cream Cake

 

Raw Strawberry Cream Cake
 
Let them eat cake!

This rich, creamy, sweet, decadent and oh-so-special tasting treat will have you diving in for seconds. Ok, thirds

What You Need

Crust

3/4 cup almonds
3/4 cup medjool dates
1/4 tsp sea salt

Cake

2 cups raw cashews, soaked
Juice of 2 lemons
1 frozen banana, sliced before freezing
1 peeled, roughly chopped zucchini
1/2 teaspoon vanilla extract
10 drops vanilla stevia
1/3 cup coconut oil, melted
1 cup strawberries, fresh or frozen (thawed if using frozen)

Strawberry Coulis

1 cup strawberries, fresh or frozen (thawed if using frozen)
1 teaspoon lemon juice
1 medjool date, soaked and pitted

How to Make It

For the crust, pulse the almonds in a food processor until finely ground, then add the dates and sea salt and process until the mixture will stick together when you press it. Press the mixture into an 8-inch spring-form pan and place in the refrigerator while you make the filling.

Pulse the chopped zucchini in the food processor until finely shredded. Add the rest of the cake ingredients except the coconut oil and the strawberries. Start running the food processor; while it’s going, slowly poor the coconut oil in and process until the mixture is smooth and creamy.

Take the spring-form pan out of the fridge and pour about 1/2 – 2/3 of the mixture into the pan. Smooth it out and put it back in the fridge. Take the remaining cake mixture and process it with the 1 cup of strawberries until smooth. Carefully pour this mixture into the crust pan and spread until even, being careful not to let the layers mix as you do this. Put the cake in the freezer for 45 minutes to an hour to firm up (or longer for an “ice cream” cake).

To make the coulis, just blend the 3 ingredients until smooth.

Take the cake out of the freezer a few minutes before serving so it thaws a bit. (If it’s been in the freezer for longer and is completely frozen, make sure you give it a good amount of time to thaw if you want a cheesecake-like cake.) Remove the side from the spring-form pan, slice and serve with a spoonful of strawberry coulis on top! Store in the fridge or freezer for up to a week.

Note: This can be enjoyed completely frozen as an “ice cream cake” dessert or thawed from frozen, but still chilled, as a “cheesecake.” It’s all up to you!

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