The strawberries in my garden are starting to slow down. So, before they’re gone, it’s time to celebrate by using these pretty little fruits in a special dish! 🙂
After my No Bake Cherry Cake was so successful I’ve tried a variation with strawberries. I’ve added some banana this time – and it turned out as yummy as I had hoped!
Who would think when looking at this decadent creation, that it is even vegan, gluten-free and sugar-free? 😉
For a 18cm / 7inch cake pan you’ll need:
For the crust:
1 cup (150g) almonds
1/2 cup (60g) dates
For the filling
1 cup (140g) cashew nuts (soaked for at least 6 hours and drained)
1/2 very ripe banana
1/2 cup (115g) coconut oil (melted)
For the topping:
1/2 cup (70g) cashew nuts (soaked for at least 6 hours and drained)
3 tablespoon (25g) coconut oil (melted)
1 teaspoon vanilla paste
8 tablespoon (60g) water
Let the cashew nuts soak for at least 6 hours with filtered water and drain them.
Blend the almonds to fine crumbles and transfer to a medium sized bowl.
Roughly chop and blend the dates until they become a gooey clump and add to the bowl.
Knead it well to combine.
Place in the cake tin and press it firmly with your hands, make a little border on the sides too.
Place in freezer while you prepare the filling.
Remove the green of the strawberries and cut them into halves.
Blend the cashew nuts with the coconut oil, roughly half of the strawberries and salt to a fine cream.
Take the cake tin out of the freezer, pour in the filling and spread it evenly.
Chuck the rest of the strawberries on top and press them into the cream evenly, using a spoon.
Place in the freezer for another 1 to 2 hours. This will ensure that the vanilla topping does not mix with the filling. Of course you can also pour it on without the wait.
For the vanilla cream topping blend all ingredients to a smooth paste.
Transfer to the cake and spread evenly.
Place in the freezer until set (approximately 3-4 hours). The cake can then be stored in the fridge.
Let thaw for a few minutes before serving.