- 1 cup raw almonds (or pecans or walnuts)
- 10 soft dates, pitted
- ¼ cup unsweetened shredded coconut
- ¼ teaspoon sea salt
- 3 cups raw cashews (soaked overnight and drained)
- ⅔ cup fresh lemon juice
- ⅔ cup unrefined coconut oil, melted
- ⅔ cup raw honey or grade A maple syrup if vegan
- 2 teaspoons pure vanilla extract
- 2 cups fresh strawberries or raspberries (fresh, not frozen)
- Place almonds, dates, coconut and salt in a food processor and process until the mixture holds together. Transfer the mixture onto the bottom of a 9” spring-form pan and press down firmly, making sure that the base is relatively even throughout.
- In a Vitamix or food processor, place all the filling ingredients (except the strawberries) and process them on high until very smooth. This may take a minute or two.
- Pour about 3 cups of the mixture onto the crust and smoothen it with a spatula. Add the strawberries to the Vitamix or food processor, and then blend until smooth. Pour the strawberry mixture on top of the first layer of filling. Place it in the freezer until solid. Cover the cake with foil to protect from freezer burn.
- To serve, remove the cake from the freezer at least 60 minutes prior to eating. After it has defrosted, store in the refrigerator until ready to eat. Serve it on its own, or with fresh fruit. Store leftovers in the refrigerator if you plan to eat within a few days. Otherwise, store them in the freezer.