Natural sweetness, pretty pinkness, and cloud-like texture is what this raw dessert is all about.
When I made the Raw Coconut Lime Cream Pie the other day, it turned out so much better than I expected. So, given that I have another lunchtime dessert to make, I adapted it to become this strawberry version.
3/4 cup almonds
3/4 cup hulled hemp seeds (not hemp protein)
120g pitted medjool dates (about 6 dates)
2 tbsp raw cacao powder
1 tsp vanilla (I use Bulletproof Upgraded Vanilla powder)
200g raw cashews
60g pitted medjool dates (about 3 or 4)
3/4 cup coconut oil
200g fresh strawberries (or frozen, but make sure they are softened a bit first or they’ll make the blending too hard)
1/2 lime, peeled and de-seeded
1/4 cup maple syrup
1 pinch sea salt
1 1/2 cups water
- Grated dark chocolate
- Curls of dark chocolate
- Drizzled melted dark chocolate
- Whole fresh strawberries, arranged around the circumference, one per anticipated slice (about 8 to 12)
- Strawberry sauce (strawberries blended with a bit of water and coconut sugar or maple syrup)
Put the base ingredients in a food processor and blitz until crumbly and moist, the right texture to press together without crumbling apart. I used a cake tin that has a removable base, and lined it with wax paper for easy removal later on. Put this into the fridge to set.
To make the filling, add the cashews and most of the water to a blender (I use my Vitamix), and process until very silky smooth. Add more water if you need it, to keep the blender creaming the cashews, but keep it as thick as possible without making your blender work at its maximum heart rate.
Add the dates, strawberries, lime, maple syrup and salt, and blend until smooth. If it’s too thick, add just a bit more water until you can keep it whizzing. I also added about a quarter cup of frozen raspberries, just because I had some handy, to make the mixture pinker.
With the blender still running, pour in the coconut oil so it emulsifies well.
I have found getting the thickness just right to be a bit tricky, probably because of the variable water content of the strawberries. If it’s too runny, add more coconut oil. If the blender just won’t process it because it’s too thick, add more water.
Pour the mixture onto the prepared base, and return to the fridge.
It takes about 5 or 6 hours to set in the fridge. It’s light and fluffy in texture but probably a bit softer than the Raw Coconut Lime Cream Pie. Thusly, it’s only stable at room temperature for about 15 mins. Then it will start to soften and melt.
I think this might work well as a frozen cheesecake too.
And for something more vanilla-ry (?), try using the Buttery Vanilla-Scented Raw Blondie mixture as the base, instead of the almond-hemp version above.