Strawberry & Cashew Cream Slice
Created by ImPat on January 26, 2020
- Servings: 8
- Prep Time: 20m
- Cook Time: 0m
- Recipe #34170
Ingredients
- 1 1/3 cup blanched almond meal
- 1/3 cup cacao powder (or cocoa)
- 1/2 cup shredded coconut
- 280 grams Medjool dates, pitted (10 dates specified)
- 80 grams coconut oil, melted* (2 tablespoons)
- STRAWBERRY FILLING:-
- 2 cups raw cashews (soaked for 4 hours)
- 1 cup fresh strawberries, hulled
- 1 teaspoon pure vanilla extract
- 125 ml cup coconut milk (1/2 cup specified)
- 60 ml cup coconut oil, melted*(1/4 cup specified)
- 2 tablespoons maple syrup, optional*(pure syrup specified)
- 250 grams strawberries, to serve (1 punnet)
How to Make
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Step 1: Grease and line an 8 inch square cake tin and set aside.
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Step 2: Add almond meal, cacao and coconut to a food processor and pulse to form an even crumb and then add dates and coconut oil, and pulse until you have a sticky dough and then press base into lined pan, taking time to ensure you get an even layer and then set aside.
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Step 3: Drain cashews, then place in blender with remaining filling ingredients and blend on high until silky smooth, then pour over base.
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Step 4: Freeze slice for 2 hours, then move to the fridge to set overnight.
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Step 5: When you're ready to serve, top with chopped, fresh strawberries (you can press the berries into the filling, or simply layer on top**), then slice and enjoy.
Nutritional Facts
- Serving Size: 1 (143.3 g)
- Calories 368.8
- Total Fat - 12.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 0 mg
- Sodium - 10.7 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 5.9 g
- Sugars - 54.3 g
- Protein - 4.6 g
- Calcium - 98.1 mg
- Iron - 1.2 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg