Vanelja’s Strawberry Dream Cake
Crust:
1 cup almonds
½ cup pecan nuts
4 tbsp raw cocoa powder
5 tbsp coconut oil, melted
1 tbsp almond butter
1 dropperful liquid stevia (or 2 tbsp organic honey or maple syrup)
pinch sea salt
Filling:
3 cups raw cashew nuts, soaked for 1-5 hours, then rinsed
1 cup strawberries (fresh or frozen & thawed)
½ cup coconut oil, melted
½ cup full-fat coconut milk
3 tbsp juice from a lemon
2 dropperfuls liquid stevia (or 4 tbsp organic honey or maple syrup)
½ tsp vanilla powder
Can tin: approx. 23 x 23 cm / 9 x 9 inches
Cover a cake tin with baking paper. Place the almonds and pecans into a high-speed blender or food processor. Blend until fine crust. Add the rest of the crust ingredients and blend until well combined. Press firmly into the cake tin.
Place all the filling ingredients into a high-speed blender or food processor and blend until smooth. Add a bit more liquid, if needed, so that you get the mixture super smooth, still keeping it as thick as possible. You may have to scrape down the sides occasionally. Taste and add some sweetness, if desired. Pour on top of the crust and smooth out the surface with a spoon. Freeze for 2 hours or until solid. Let thaw for 30 mins before serving. Top with LOADS of fresh berries, the more the merrier.
