Women's Health Australia - - FOOD HUB -

FOR BASE 150g pit­ted dates, soaked for 3 hours 115g Brazil nuts 45g des­ic­cated co­conut Pinch of salt

FOR CREAM 260g cashews, soaked overnight 210g co­conut oil, melted 120ml lime juice 2 tbs vanilla ex­tract 140g xyl­i­tol


600g strawbs 5 med­jool dates, pit­ted 110g agave nec­tar 1 tsp vanilla ex­tract

1. Make the base by puls­ing all in­gre­di­ents in a food pro­ces­sor. Trans­fer mix­ture into a 23cm spring­form cake tin and then press down to form a crust.

2. Blend cream in­gre­di­ents un­til smooth, then pour mix over crust. Pop in the fridge and al­low to set for 3 hours.

3. To make the straw­berry layer, blitz 200g of the strawbs, dates, agave nec­tar and vanilla.

4. Slice re­main­ing fruit and fold into sauce, then pour over cake. Re­move from tin to serve.

5. The cake will freeze for about 2 months, but make the straw­berry layer on the day.

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