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Strawberry Raw Cake

10.6.2021

Welcoming June with this simple but lovely raw cake filled with sweet strawberries.

Strawberry Raw Cake

Crust:

1/2 cup rolled oats
1/2 cup almond flakes
5 fresh dates, pitted
1 tsp vanilla extract

Filling:

2 cups cashew nuts (soaked for 1 hour and rinsed)
1/2 cup fresh strawberries
1 ripe banana
1 cup oat milk (or almond milk)
5 tbsp organic local raw or coconut syrup
juices of a half lemon
1 tsp vanilla extract
1/2 cup coconut oil, melted

On top:

Fresh strawberries

Cake tin: 18 cm / 7 inches

Cover the bottom of the cake tin with a piece of parchment paper. Place the rolled oats and almond flakes into a blender. Add also the dates and vanilla. Puree until moldable dough. Press the crust on the bottom of the cake tin. Prepare the filling.
Place the cashews into the blender and blend until fine crust. Add the strawberries, sliced banana, oat milk, honey, lemon juice, vanilla extract and coconut oil. Blend until a thick paste. Taste and add some sweetness or vanilla, if needed. Pour the filling into the cake tin. Place the tin into the freezer and leave for 4 hours or until the cake is solid. Take out of the freezer and let thaw a moment. Top with strawberries. Serve and enjoy!


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