Raw Strawberr Shortcake
- Number of Servings: 16
Ingredients
Cake3/4 cup well packed dates, chopped1 tablespoon lemon juice1 tablespoon vanillaPinch salt1 cup loosely packed left-over pulp from making milk or ground almonds1 cup dried coconut1/2 cup cashewsWhipped Cream1 cup cashews or a mixture of cashews and macadamia nuts1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)1/8 - 1/4 cup honey or agave (depending on how sweet a tooth you have)1 tablespoon lemon juice1 tablespoon vanillaPinch of salt1/2 cup coconut oil, melted1 tablespoon lecithin* or 2 teaspoons psyllium husks (see notes)Strawberry Layer and Decoration1 1/2 cups strawberries, sliced
To make the Whipped Cream:
Blend all ingredients except coconut oil and lecithin until smooth. Add coconut oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
(I ended up having too much cream for the cake, and served the last of it with fresh strawberries. Soooooo good!)
To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.
Assembly:
Grease a spring form pan with a little coconut oil or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Put in fridge to set.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge.
When firm, gently remove cake from the pan or margarine tub and place on serving plate.
Decorate with strawberry slices and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user LADYMCDUFF.
Blend all ingredients except coconut oil and lecithin until smooth. Add coconut oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
(I ended up having too much cream for the cake, and served the last of it with fresh strawberries. Soooooo good!)
To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
If using ground almonds instead of wet almond pulp, you might want to add a couple of teaspoons of water for moisture.
Assembly:
Grease a spring form pan with a little coconut oil or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Put in fridge to set.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge.
When firm, gently remove cake from the pan or margarine tub and place on serving plate.
Decorate with strawberry slices and serve.
Number of Servings: 16
Recipe submitted by SparkPeople user LADYMCDUFF.
Nutritional Info Amount Per Serving
- Calories: 297.1
- Total Fat: 23.8 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.6 g
- Protein: 5.7 g
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