St{raw}berry Lemonade Dreamcake

I love healthy desserts. As I'm sure you are aware, since most of the recipes on this blog are sweet.

The thing I love most about this cake is that it's sweet enough to cure my cravings, but its also light and fresh (and healthy).

Anyway, do not be deterred by the ingredients of this cake. This cake tastes like a creamy strawberry lemonade sorbet. You can keep it frozen, or you can freeze it just long enough to set and then store in the refrigerator. Aaron likes it best with a bunch of fresh strawberries on top, but I think it still tastes great on its own. Either way it's delicious.

St{raw}berry Lemonade Dreamcake

Adapted from My New Roots

Crust:

3/4 cup raw* almonds (pecans or walnuts will also work)

3/4 dates

1/2 tsp sea salt

Filling:

2 1/2 cups raw cashews, soaked for at least 5 hours, overnight is best

juice [and zest] of 2-3 lemons

the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)

3/4 cup raw coconut oil, melted

3/4 cup raw honey or agave nectar

2 cups strawberries (thaw completely if using frozen)

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except strawberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix or Blendtec, use it.
4. After blending, pour strawberries into blender and blend to desired consistency. For a layered effect: Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the cashew mixture out onto the crust and smooth with a spatula. Add the strawberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer or refrigerator.

*You do not have to use raw ingredients for this recipe; the cake will still turn out just as well.

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