Raw Chocolate Strawberry Cake

Raw Chocolate Strawberry Cake | VG | GF | RSF | RAW |

Ingredients

• 2 cups raw cashews (soaked)

• 2 cups strawberries (fresh or frozen)

• 1 cup coconut cream

• 1/2 cup pure maple syrup

• pink of salt

• 1 cup pitted soft medjool dates

• 1 cup raw almonds

• 1/3 cup cacao powder

• 2 tbsp date syrup (or a few extra dates)

Instructions

1. Start by soaking your cashews either overnight or in hot water for 30 minutes. If your dates are not very soft, soak those as well for about 30 minutes.

2. In a food processor, add in the pitted medjool dates, almonds, cacao powder, date syrup, and a pinch of salt. Pulse together a few times and then process until it all begins to stick together.

3. In an 8 inch spring form pan lined with parchment paper, add in the crust mixture and press down into a firm and even layer.

4. In a high speed blender, add in the soaked and drained cashews, strawberries, coconut cream, maple syrup, and pinch of salt. Blend on high until smooth and creamy.

5. Pour the strawberry mixture over the base layer and spread it out evenly. Place in the freezer over night or for at least 4 hours.

6. Decorate as desired! I topped mine with some chocolate covered strawberries and cacao nibs. Let sit out at room temperature for about 30 minutes before cutting into slices. Enjoy! Keep leftovers stored in an air tight container in the freezer.