Raw Strawberry Cake

5 from 1 vote

Raw Strawberry Cake is a nutrition powerhouse! Made with a cocoa macadamia pecan crust, creamy cashew filling and topped with a strawberry sauce, this is a dessert you cannot resist. Vegan, Paleo, gluten free, grain free & dairy free!

Prep Time20

Freeze Time4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 265kcal

Author: Megan Olson

Ingredients

For the Crust:

1/4 cup dates pitted, soaked overnight
1/4 cup shredded coconut flakes unsweetened
1 cup macadamia nuts raw
1 cup pecans raw
3 tablespoons unsweetened cocoa powder

For the Filling:

2 cups raw cashews soaked overnight
3/4 cup coconut oil melted
1 teaspoon vanilla extract
3/4 cup lemon juice
1-2 drops liquid stevia

For the Sauce:

4 oz strawberries frozen
1-2 drops liquid stevia
1/2 cup fresh strawberries sliced thinly for topping

US Customary - Metric

Instructions

Prepare an 8-inch x 8-inch square baking dish by layering parchment paper crisscross with the sides hanging over. This allows for easy removal.
Add the ingredients for the crust to a food processor, blend until a sticky mixture forms. Transfer the crust to the baking dish, spread into an even layer pressing the crush firmly into the pan.
Next place the ingredients for the filling in the food processor and blend until smooth. Add the filling to the top of the crust in an even layer.
Place in the freezer 4-6 hours or overnight.
Make the sauce by blending the frozen strawberries with stevia until smooth. Pour the sauce over the cheesecake and spread into an even layer. Add the fresh strawberries to the top pressing them a bit into the sauce.
Freeze 1-2 hours then remove from the freezer, cut into 16 bars and enjoy. Keep bars in the freezer up to 1 month.

Video

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition