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Strawberry Cashew Cream Cake with Carob Drizzle

Posted in Chips, Crackers, and Snacks on 2015-03-30
Strawberry Cashew Cream Cake with Carob Drizzle
Difficulty 5 minutes Serves
This cake tastes like a strawberry milkshake. The best part is: it's good for you and really easy to make. Oh, that was two parts.

Ingredients

Crust:
1 cup rolled oats
1 cup almonds 
Dates, if needed

Cream cake:
2 cups frozen strawberries
2 cups cashews, soaked in water for at least an hour then rinsed 
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/2 cup water
2 tablespoons lemon juice
2 tablespoons coconut oil

Carob drizzle:
1 tablespoon carob powder 
2 tablespoons maple syrup
1 tablespoon coconut oil (optional)

Directions

TO MAKE THE CRUST:
  • Grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor. You want to end up with a mixture that holds it's shape when you press it together so add as many dates as needed, or some coconut oil or water.
  • Press into the bottom of a lined spring form pan (mine was about 6 inches).
  • Put in the fridge.
TO MAKE THE CREAM:
  • Blend all the ingredients - except the strawberries - together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl.
  • Throw the strawberries in the blender with the mixture that's still in there and blend until it's smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it's too thin, add some more coconut oil, cashews, or some dates.
  • Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not.
  • Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavours can get to know each other.
TO MAKE THE CAROB DRIZZLE:

  • Melt the coconut oil (if using) and then stir together all the ingredients until smooth.
  • Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!