It's pretty much obligatory to post about strawberries at this time of year, right? I'm already dreaming up many ways to eat them, and here is my first. In this recipe, I've kept the crimson-coloured jewels in pure form, combining them simply with lime, honey and coconut yoghurt to create an ice-cream cake that tastes just like sunshine.
For the base:
1 cup medjool dates, pitted
1 1/2 cups brazil nuts or almonds
3 tbsp coconut oil, melted
a pinch of sea salt
For the filling:
1/2 cup cashews, soaked in water for at least 6 hours
1/3 cup honey, maple or rice malt syrup
1/4 cup lime or lemon juice
1/2 cup coconut oil
1 1/2 cups coconut yoghurt or coconut cream
2 tsp pure vanilla extract
10 strawberries, hulled
For the topping:
100g good quality dark chocolate
100 ml coconut cream
2 tbsp coconut oil
To decorate: 15 fresh strawberries, finely sliced.
Grease a cake tin with coconut oil, or line with baking paper. I find a tin with a removable bottom, or a silicon cake mould works well.
Start by preparing the base. Put all ingredients in to a food processor, then process until the mixture starts to come together, about 1-2 minutes. Press the mixture evenly into the bottom of the prepared cake tin.
To prepare the filling, put all ingredients except for the strawberries in to a high powered blender or food processor. Process until smooth and creamy, about 1-2 minutes. Pour half of the filling in to the cake tin, and smooth out evenly. Place in the freezer to set slightly, about half an hour.
Add the strawberries to the remaining mixture, and blend until smooth. Pour the strawberry tinted mixture on top of the white layer, and smooth out evenly. Create a marble effect using a spatula, if you desire, or leave as is for clean looking layers. Place in the freezer to set while you make the chocolate topping.
To serve, remove cake from the freezer, allow to thaw slightly, then carefully slide out on to a serving plate. Top with fresh strawberries if you desire.