No-Bake Strawberry Vanilla Cream Cake

Culinary tools

• High-power food processor and blender
• Hinged 20 cm round cake tin
• Silicone spatula

Ingredients

Walnut crust

• 250 grams of raw pecans (can be replaced by almonds, walnuts or a mixture of these nuts)
• 40 pitted dates
• ¼ cup ofcoconut oil softened

Strawberry cream layer

• 1 cup of raw cashews soaked, rinsed and drained*.
• ¼ cupcoconut oil softened
• ¼ cup coconut cream cooled*
• Juice of one squeezed lemon
• ¼ cup agave nectar
• 1 cup very ripe strawberries, hulled

Vanilla cream layer

• 1 cup of raw cashews soaked, rinsed and drained*.
• ¼ cup coconut oil softened
• ¼ cup coconut cream cooled*
• ¼ cup agave nectar
• 1/8 cup water
• 2 scoops powdered vanilla fermented protein powder
• 1 tablespoonvanilla essence

Strawberry coulis (optional)

• 1 cup very ripe, hulled strawberries
• 2 tablespoons agave nectar
• 1 tablespoon white chia seeds

Preparation

*Soak the cashews in a bowl of water and freeze the coconut cream for two hours beforehand.

• To prepare the nut crust, grind the pecans in a food processor until a granular texture is obtained. Gradually add the dates, grinding continuously. Finish by adding the softened coconut oil. The result will be a very consistent, slightly sticky brown paste.
• Transfer the nut mixture to the bottom of the cake tin. Firmly press the nut crust into the bottom of the pan to even out the mixture throughout. Transfer to freezer.
• To make the strawberry cream, place all ingredients in a high-power blender. Start the motor at low power, then gradually increase power. Blend until smooth and homogeneous. Spread over walnut crust using a silicone spatula. Freeze for 30 minutes.
• For the vanilla cream, place all ingredients in a high-powered blender, including the Genuine Health® Vegan Fermented Protein with Vanilla. Start the motor at low power, then gradually increase power. Grind to a smooth, homogeneous texture. Spread over cooled strawberry cream with a silicone spatula. Freeze for 30 minutes.
• Freeze for a minimum of 3 hours, then remove from freezer 30 minutes before serving. The cake can be stored in the refrigerator once set.
• Serve with fresh strawberries or strawberry coulis puréed in a blender.

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Enjoy your meal!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath