I mentioned before that I am just crazy for strawberries and I could eat them every day, all day. 🙂 And cake of course. I just love cake. I mean who doesn’t?! But I love baking cake and everything that comes with it as well. Because my family is perhaps even crazier for cake than I am, I bake, or, like in this case, freeze cake often.
Strawberries go amazingly well with chocolate, so what’s better than a strawberry-chocolate tart. This cake is vegan and just like my last cake recipe, it doesn’t require baking but needs freezing in order to set.
A healthy but very rich cake, made with lots of nuts. Almonds make for a perfect base and cashew nuts for a creamy filling. Hope you enjoy this one!
Have a lovely and sunny day guys!
Strawberry and chocolate tart
For the base
- 200 grams ground almonds
- 100 grams dates
- 2 tbsp coconut oil
- 1 tbsp raw cocoa
For the filling
- 300 grams cashew nuts
- 1 tbsp coconut oil
- 3 tbsp raw cocoa
- 4 tbsp maple syrup
- 150 ml coconut milk
- 1 tsp ground vanilla
- 100 grams strawberries sliced
Soak cashew nuts overnight. Oil a tart form with removable base with coconut oil.
For the base process all ingredients in a food processor until finely ground and slightly sticky. Press into the prepared tart form. Refrigerate.
For the filling drain the cashew nuts and grind in a food processor until very finely ground. Spread onto the cake base and place in the freezer for at least 2-3 hours. Garnish with the strawberries and let soften for a bit before serving.