No-Bake Strawberry Cream Slice
Ingredients
Base
- 1 1/3 cup blanched almond meal
- 1/3 cup cacao powder (or cocoa)
- 1/2 cup shredded coconut
- 10 Medjool dates, pitted
- 2 Tbsp coconut oil, melted*
Strawberry cream filling
- 2 cups raw cashews, soaked 4 hours
- 1 cup fresh strawberries, hulled
- 1 tsp pure vanilla extract
- 1/2 cup coconut milk
- 1/4 cup coconut oil, melted*
- 2 Tbsp pure maple syrup (optional)
- 1 punnet strawberries (to serve)
Preparation
Grease and line an 8-inch square cake tin, and set aside.
Add almond meal, cacao, and coconut to a food processor and pulse to form an even crumb. Add dates and coconut oil, and pulse until you have a sticky dough. Press the base into the lined pan, ensuring an even layer. Set aside.
Drain cashews, then place in a blender with the remaining filling ingredients. Blend on high until silky smooth, then pour over the base.
Freeze the slice for 2 hours, then move to the fridge to set overnight. When ready to serve, top with chopped fresh strawberries, then slice and enjoy.
Tips
Melt coconut oil over a low flame and allow to cool for 5 minutes before using in the recipe.
As the cut berries will only last 12 hours, it is recommended to only serve as needed. The slice will last for 4-5 days in an air-tight container in the fridge without the fresh berries.
