Cake with strawberries, dates, pecan & cashew nuts, dried figs, coconut yogurt, chia seeds, vanilla powder and lemon
100 g dates
100 g pecan nuts
1 tbsp coconut oil and some more to prevent sticking the baking mold
250 g strawberries (175 g for the mousse and 75 g in pieces)
85 g soaked cashew nuts
50 g dried figs
1 tbsp chia seeds
2 tbsp plant-based quark (the thicker the better) or coconut yogurt
Squeeze of lemon
pinch of vanilla powder
Put the dates, pecan nuts and coconut oil in a bowl and mix till solid. Use coconut oil to grease the sides of the baking mold (I used a 12 cm baking mold). Spread the mix evenly over the bottom and place in the fridge while preparing the filling.
Soak the cashew nuts for at least 4 hours and mix them together with 175 g strawberries, figs, plant-based quark/yogurt, lemon and vanilla powder till you have a smooth mass. Cut the other strawberries in pieces and stir together with chia seeds trough the mix (make sure they stay whole). Pour the filling on top of the bottom and let it stay overnight in the fridge. You can add some extra fresh strawberries on top when serving.
Tip: if you running out of time, you can place it in the freezer for 2 hours. In this case place some fresh strawberries on top, before placing the cake in the freezer.
Recipe & photo by Anne
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