Vegan Strawberry Cream Cake (no custard, no oven required)

Overview

Raw desserts are not only delicious and nutritious, simple to make, but also have beauty benefits. Raw food retains its original flavor and is paired with natural and healthy sweeteners, which are beneficial to the body and skin. Raw food is rich in enzymes that are not found in cooked food, and enzymes can eliminate toxins from the body. This dessert is also rich in dietary fiber, and its nutrition is unmatched by traditional cakes. Warm reminder: Although nuts are good for the body, they are high in calories, so don’t eat too many at a time.

Tags

• baking
• agave syrup
• coconut oil
• date palm
• raw almonds
• raw cashews
• strawberry
• coconut flour
• sea salt

Ingredients

Steps

1. 1 Cake base ingredients: 50 grams of raw almonds, 4 dates, 10 grams of coconut oil (melt in water), a little sea salt

   

2. 2 Ingredients for strawberry cream: 100g raw cashews, 100g strawberries, 50g agave syrup, 50g coconut oil (melt in water)

   

3. 3 Cashew cream (topping material): 100 grams of cashews, 50 grams of coconut oil (melt in water), 20 grams of tongue syrup (for reference, adjust according to your own taste)

   

4. 4 How to make the cake base: wash the raw almonds and dates and absorb the water. First put the raw almonds into a wall breaking machine and grind them into powder. Then add the sea salt and dates and smash them. Pour out the powder

   

5. 5 Add coconut oil and mix well. Pour the mixture into a 4-inch square mold with a loose bottom, compact it and place it in the freezer for 1 hour.

   

6. 6 How to make strawberry cream: Soak raw cashews for 1 hour, remove and drain. (You don’t need to soak it for too long. If you soak it for a long time, it will absorb more water)

   

7. 7 Wash the strawberries, pour all the strawberry cream ingredients into a breaker and beat until smooth

   

8. 8 Take a few more strawberries, cut them into thin slices, and stick them to the edge of the mold with the cake base

   

9. 9 Pour the strawberry cream into the mold, smooth out the cream and place it in the freezer to freeze completely (freeze overnight). When eating, take out the cake and defrost it to the appropriate hardness.

   

10. 10 Soak raw cashews for 1 hour, remove and drain. Pour all the cashew cream ingredients into a breaker and beat until smooth. Store the cashew cream in the freezer. When it is time to use it, move it to the refrigerator and defrost it to the appropriate hardness to make floral decorations. After taking out the cake, put the cashew cream into a piping bag, pipe the cashew cream along the edge of the cake, put blueberries on it, put strawberries in the center of the cake, sprinkle some coconut flour and it's done.