Its that time of year again...Wimbledon! When normally temperatures soar, a festival like scene erupts over Murray Mound, office arguments start over who can beat who, when it's perfectly acceptable to start drinking Pimms and Champagne through the day, when you suddenly get the urge to go down to the local park and practice your backhand and the world seems ok again because nothing is bigger then Wimbledon.
And what goes with Wimbledon? ... Strawberries and Cream of course.
This seems like the perfect opportunity to have a little slice of Raw Strawberry and Cream Cake Slice, refreshing, creamy and fruity all in one. All Vegan, all natural, no processed nasties in here!
Make sure that the Coconut Milk you use has no added ingredients or preservatives..sometimes companies sneak them in! Always check the tables.
Makes a 10" by 6" tray.
Ingredients
Base
- 1 Cup of Almonds
- 15 Dates (soaked in water for 30mins)
- 1/4 Cup Desiccated Coconut
- 1/4 can full fat Coconut Milk (about 100ml)
- 1 1/2 Cups Fresh Strawberries
- 2 Cups Cashews (soaked in hot water for 30mins)
- 1/2 Cup Agave Syrup
- 1/4 Cup Coconut Oil
- 1/4 Can Full Fat Coconut Milk (100ml)
- 1/2 Cup Strawberries (for decoration)
- 1/4 Cup Coconut Oil
- 1/4 Cashew Nuts (soaked in hot water for 30mins)
- Desiccated Coconut for decoration (I mixed mine with some strawberry juice for a nice pink colour)
Method
Drain the Dates and place all ingredients in a food processor and blend until a sticky dough forms. Press firmly into a lined tray. I found using my hands was easier to start with and then finish off with a spatula for a nice even surface. Place in freezer.
Drain the Cashews, place into food processor with 1 cup of strawberries (leave the rest for the outside), the Coconut Milk, Coconut oil and Agave Syrup. Whizz together till a smooth mixture forms.
Take out the tray from freezer. Cut the rest of the Strawberries into slices, and place on the outside of the tray. Carefully pour the mixture into the tray making sure the mixture has worked its way between the Strawberries. Place in Freezer.
In the meantime make the top layer. Apart from the Strawberries and Desiccated Coconut which will be used for the decoration, blend all the ingredients together until you get a smooth silky like mixture.
Take the tray out the freezer, make sure the middle of the Strawberry layer is firm, you don't want the two layers mixing. Pour the mixture carefully on the top, bear in mind that the coconut oil will make this layer harden quickly. Make sure the mixture is spread into the edges, and give the tray a little shake to even out.
Place the sliced strawberries and desiccated coconut on the top however you wish!
Pop in the freezer for another 30mins, then take out for 5 mins to rest and serve. Best to cut the cake when its just out the freezer with a sharp knife then leave the slices to defrost a little before eating.
Stace x
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