I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂
The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.
RAW Strawberry Shortcake
RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews
Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*
Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)
To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.
Avocado and Strawberries with Honey Vinaigrette
I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!
Recipe from The Daily Green
INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved
PREPARATION
- Whisk the lemon juice, honey, olive oil, salt, and pepper together.
- Arrange the avocados and strawberries on 6 salad plates.
- Drizzle the vinaigrette over the fruit salad. Serve immediately.
Marisa's Healthy Kitchen 