About this recipe:This cake celebrates life, vitality and nobility. The ingredients are raw and the deliciousness factor soars to ethereal heights! If you are lucky enough to know a noble soul personally, cherish them closely and perhaps make them this cake? It is unbelievably light, dairy-free and gluten-free. This no-bake cake is lovingly simple and silkily nutritious, and once made it may be left in the freezer until hungry hearts are ready to enjoy. The fresh chilled strawberry fruitiness catapults the taste buds to a healthy happy land.
I like to play with the fruit combos, sometimes blueberries, sometimes raspberries, sometimes rhubarb and ginger. The creamy cashew filling is the perfect sweet peanut-like tasting base and with the delicious date and walnut crust this cake is the nuts in a most yummerific way.
Blitz walnuts and dates in a blender for 30 seconds. Spoon mixture onto an 18cm spring-form cake tin. Press firmly down and make sure edges and surface are all nicely even.
Rinse blender, ready for the filling.
Heat coconut oil and maple syrup in a small pan, stirring a few times.
Blend the warm coconut oil mixture, sea salt, cashew nuts, lemon juice and vanilla seeds. Blitz and then stir with a spoon. (patience is required here, as are a few scrapes down the sides of the blender, start, stop, scrape and blend again until mixture is smooth. I promise, it's worth the persistence).
Pour two thirds of the mixture onto the base.
Add strawberries to the blender. Blitz until pink and super smooth.
Pour onto the mixture and transfer to the freezer. Remove from the freezer 45 minutes before serving. Serve with summer berries and perhaps some chilled soya cream.