Strawberry Almond Raw Cake

For the Crust

• 2 cups raw almonds soaked overnight
• 1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water

Place almonds and dates in a food processor and mix until chopped and well incorporated. Rub a drop of coconut oil on the inside of a 9inch spring form cake pan (this prevents the cake from sticking the pan). Pour the almond mixture into the pan, spread out and mold into the cake pan.

For the Filling

• 3 cups raw cashews soaked for three hours
• 3/4 cup fresh key lime juice
• 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
• 3/4 cup raw coconut oil,  no need to warm it, just use it straight out of jar
• 1 tsp vanilla extract
• 1/2 tsp sea salt

To make the cheese, blend the cashews, key lime juice, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

• 1 box of fresh strawberries (or any berry that you prefer)
• honey or dates to sweeten ( didn’t measure;  just poured and tasted)
• 1/4 cup apple cider (I peeled and cut 1 apple, processed in the blender until smooth, squeezed and filtered the juice out)

Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture.

All the ingredients used were organic, to result in a truly organic raw cake.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. Best served semi frozen…… enjoy!