Raw Pistachio Strawberry Cake

Where do I even start with this? I mean, this cake was so easy to make, so delicious and nutritious and it's sugar-free and refined oil-free- only natural ingredients!

I really enjoy making raw desserts, because I can eat them without feeling guilty!

I made this cake for my mother's birthday and she loved it, which makes me so happy- we ate it in one day!

Note here that I'm using a cheesecake pan with measures 30cm x 30cm, which is quite large, so if you're using a smaller cake tin, just cut the measures for the recipe by half!

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ingredients:for the crust(bottom part)

-3 cups nuts(combine whatever kind you have)

-3 cups of soft dates

ingredients:for the cream

-3 cups cashews, soaked overnight/1 hour in hot water

-1/2 cup coconut oil, melted

-3 tablespoons maple syrup/ sweetener

-1 teaspoon vanilla extract

-1+1/2 cup plant-based milk

-1/2 cup fresh strawberries

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instructions:

-to make the crust: place the nuts in a blender/ food processor and blend them until they're completely crushed. Then, add the date and keep blending until the mixture gets sticky enough so when you squeeze it, it sticks together. Line the cake tin with paper and place the mixture in the cake tin and with a spoon/hand/bottom of a glass, press the mixture evenly around to make the first layer.Set aside in the freezer to chill while you prepare the finishing layer

-for the cream: add the soaked cashews in a blender/food processor and blend them alone for about 1 minute and a half. Then, add the following ingredients, such as coconut oil, maple syrup, plant milk, vanilla extract and strawberries. Blend all of this together until the texture of the mixture is smooth and slightly runny.*

-pour the cream onto the first layer and with a spatula spread it out evenly, making the top smooth and flat. When you're done, cover the cake and place it in the freezer for about 4 hours to freeze completely.

-after the 4 hours are passed, you can take out the tin and voila- you have your cake!

*if it gets too thick, just add more plant milk.

The decoration part is really just your personal preference, so for this cake, I slices up some strawberries and after I took the cake out of the freezer, I place them onto the cake like in the photo above and I put the cake back in the freezer so that the strawberries can freeze and stay up!

Lastly, I garnished the top with some chopped pistachios and fresh mint leaves! At this step, really, you can get very creative and decorate your cake as you'd like!

Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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