Ingredients
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1/4 cup shredded coconut, unsweetened if you can find it
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2 cups whole almonds, drained (soaked in water for a few hours or overnight)
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3 cups raw cashews, drained (soaked in water for a few hours or overnight)
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1/2 cup dates, seedless
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3/4 cup raw honey
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3/4 cup coconut oil
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1 teaspoon vanilla extract
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1 -2 ounce water, if needed
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3/4 cup lemon juice
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sea salt (I used about 3/4 tsp)
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1/2 cup dates, seedless (that is about 8 Medjool dates)
Instructions
- In a spring-form pan (9 or 10 inch), sprinkle the coconut evenly (this will help you remove the slices later.
- Process the dates and drained almonds together in food processor. Put the mixture in the spring-form pan and pat down evenly, all the way to the edges. Then set aside. This is your "crust".
- Combine the drained cashews, dates, lemon juice, honey coconut oil, vanilla and sea salt in food processor until a smooth paste. Adjust salt level if necessary. Spread this mixture out on top of your "crust." This is your filling. Set aside.
- Next in a blender or Vita Mix combine the strawberries, honey and water. Mix til smooth. Pour this mixture over the "filling". Spread evenly to the edges. Place this in the freezer for at least 2 hours to set up. After that it can go in the fridge until serving time. Cutting while the "cake" is still frosty, is a big help.