1 cup cashew nuts
1 cup dates
1 cup desiccated coconut
1 tbsp coconut oil
½ tsp vanilla extract
2 cups cashew nuts
2 cups strawberries, fresh or frozen
½ cup coconut milk
½ cup coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1 punnet strawberries, to garnish
edible flowers, to garnish
To make the base Place the cashews and dates into a blender or food processor and blitz until they resemble fine crumbs. Add the desiccated coconut and blitz until all the ingredients are combined. Add the coconut oil and vanilla extract and mix through.
Press the mixture into the base of a springform cake tin that has been lined with baking paper and place in the fridge.
To make the filling Soak the cashew nuts in water for a minimum of three hours. Place 2 cups of frozen or fresh strawberries in a food processor or blender and whizz until they are smooth. Drain the cashews, add to the strawberries and blend until smooth. Add the coconut milk, coconut oil, honey and vanilla extract. Blend until mixture is very smooth. Depending on your food processor this could take some time.
Remove the base from the fridge. Slice several fresh strawberries and place around the edge of the cake tin so they are standing on end. Carefully pour the filling over the base. Place back in the fridge to set for 2 hours. Alternatively, freeze the cake until you are ready to use it. Remove it 30 minutes prior to serving and garnish with fresh strawberries and edible flowers.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge.