Hey, guess what!! Yep thats right, Elsa’s finally on summer break! which means no more laborious days and nights studying for over 3 months, and as promised, more blogging delicious healthy recipes for you lot! woohoo! So, I’m officially half way through my Bachelor of Nutrition and Dietetics. I’ve already learnt soo much, and still have so much to learn, its been so interesting and fun so far! Can’t wait for the next 2!
Now this recipe is from a special treat I made for one of my best friends baby shower last month.. wow we really are growing up!
Strawberries and Cream, how can it go wrong!! They’re creamy and coconutty, and the strawberries bring it a nice subtle sweetness.
Obviously I’ve used coconut cream, as with all my treats, its vegan friendly.
I’ve used rice malt syrup as my choice of sweetener, rice malt is fructose free, which helps for people who have fructose intolerances (if you get bloating and tummy pains after eating high fructose fruits then this is probably you) now I’m not saying I’m anti fructose because you can probably tell I’m a fruit-aholic hehe, yes i made that word up. But I think if I’m adding a sugar to my foods ill opt for fructose free when I can. But I have also used medjool dates which are high in fructose, so you can substitute them for rice malt too. However as its not technically raw you can opt for coconut nectar, or agave syrup.
Strawberries are amazing, they are full of Vitamin C, a natural antioxidant, and berries are also low in fructose.
Ive also used loving earth Mesquite powder. Mesquite is high in protein (16%) and contains significant quantities of calcium, magnesium, potassium, iron and zinc. It’s low in carbohydrate, low in fat and rich in the amino acid lysine. I like it because it added a subtle caramel flavour 🙂 But its totally optional in this recipe!
If you haven’t got any plans for the weekend ahead, I suggest you get your nuts soaking! cause you’ll want this cold treat to cool you down after those long warm summer days 🙂
Heres what you’ll need:
1/2 c buckwheat grouts
1/2 c raw almonds
1/2 c dried coconut (flakes/shredded/desiccated)
8 fresh medjool dates
1 tbsp mesquite powder (optional, or choose maca or lacuma powder)
1 tsp vanilla powder/extract
pinch of sea salt
2 tbsp water
3 tbsp melted coconut oil
2 c raw cashews, soaked overnight (8+hrs)
1/2 c coconut cream (or coconut yoghurt)
1 tsp vanilla powder/extract
juice of 1 lemon
pinch of sea salt
1 tbsp of mesquite powder (optional, or choose maca or lacuma powder)
1/2 c melted coconut oil
3 tbsp rice malt syrup (or choose coconut nectar, agave, or honey)
375g fresh or frozen (and thawed) strawberries
(I used approximately 1 and a half punnet’s of fresh strawberries, saved the extra to serve with)
I decorated mine with dried rose petals (which I found in the aromatherapy section of my health food store), and served it with the remaining fresh strawberries, but you can get creative and make your own work of art!
How to make:
1. Like all raw cakes/slices, we start by making the crumbly base! blend the buckwheat, almonds, and coconut in your blender until coarse and crumbly, add the dates and blend until they are blended through and the mixture appears more moist.
2. transfer to a mixing bowl, add the mesquite powder (if using), vanilla, salt, water and coconut oil and mix well, using your hands.
3. line a cake pan (I used a square cake tin approximately 20×20) with glad wrap, and press the base mixture into the bottom, press it out firmly and flat, and leave in the freezer while you make the filling.
4. start by blending the cashews, coconut cream (or yoghurt), lemon juice, vanilla, salt and mesquite powder if using. Blend on high for approximately 5 minutes, you want the cashews to start to look thick, smooth and creamy, remembering to scrape down the sides. (kind of like thick icing) (as i mention in all posts, a high powered blender such as a vitamix makes it a heck of a lot easier!)
5. add the coconut oil, strawberries, and rice malt syrup and continue to blend for a further ~5 minutes, or until it is well blended, smooth and tastes delicious. (do taste and adjust if you want it sweeter add more rice malt, or if you like more vanilla or mesquite add as desired).
6. pour and spoon the mixture over the base, give the tray a wobble so it spreads evenly, and return to freezer to set overnight.
7. once set, remove from tray by lifting from the cling wrap, it should pop out nicely. move to a cutting board and with a large sharp knife cut into your desired bite size pieces, I made mine into little squares. decorate as you please and serve straight away.
Keep refrigerated, or store in the freezer if you want to save some of the batch for another day 🙂
I ate mine straight from the freezer, frozen, and it tasted like a delicious frozen strawberry weis bar, yumm!!
or you can let it defrost for 10 minutes before eating if you would like a raw cheesecake texture. Both delish! just don’t leave it out in the summer warmth for too long or it’ll melt into a little puddle ;(
Hope you enjoy! 🙂
Remember to tag me on instagram if you make any of my recipes, I LOVE seeing your creations!!
Lots of love,