Prep time: 90 mins
Cooking time: 0
500g of Strawberries
150g of Cashew
250g of almond
60g of dates (13 Medjool)
4 t. s. of flaxseed – optional
5 t. s. of agave syrup
2 t. s. of coconut oil
5 t.s. of nutritional yeast
20cl of coconut cream
Did you know? Nutritional yeast is added to create the cheesy flavors in vegan ”sheese” dish.
Soak your cashews into hot water for 1h
Blend all almond, dates, flaxseed coconut oil together – wait until it creates a big dough (if too dry add more coconut oil and dates).
Transfer the dough into a cake mold. Use your washed hands to press down into the dough creating the shape of your mold with it – to create a base. Set aside in the fridge.
Chope the amount of ‘decorating’ strawberries that you want and set aside for later.
Once the cashew soaked – make sure they’re super soft (if not add some warm water and let it soften a bit more) – if so, transfer the remaining strawberries, cashews, coconut cream, nutritional yeast, and agave syrup into your blender. Mix it all together until you get a beautiful pink smooth cream.
Take back your mold and pour the newly created cream on top – set aside in the fridge for 5mins before creating your design with the remaining strawberries on top!
Tip: Do not serve too cold – if you choose to put it in the freezer to accelerate the hardening process wait for it to ‘heat’ up a little so you can get some flavors in for you dessert! You’ll thanks me later.
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With Love & light,