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Cashew Strawberry Cream Cake with Carob Drizzle

Strawberry Cashew Cream Cake With Carob Drizzle

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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almonds
  • dates (if needed)
  • 2 cups strawberries (frozen)
  • 2 cups cashews (soaked in water for at least an hour then rinsed )
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 2 Tbsp maple syrup
  • 1/2 cup water
  • 2 Tbsp lemon juice
  • 2 Tbsp coconut oil
  • 1 Tbsp carob powder
  • 2 Tbsp maple syrup
  • 1 Tbsp coconut oil (optional)

Method
 

  1. Grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor.
  2. You want to end up with a mixture that holds it’s shape when you press it together so add as many dates as needed, or some coconut oil or water. Press into the bottom of a lined spring form pan (mine was about 6 inches). Put in the fridge.
  3. blend all the ingredients – except the strawberries – together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl.
  4. Throw the strawberries in the blender with the mixture that’s still in there and blend until it’s smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it’s too thin, add some more coconut oil, cashews, or some dates.
  5. Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavors can get to know each other.
  6. melt the coconut oil (if using) and then stir together all the ingredients until smooth.
  7. Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!