My brother and sister-in-law’s anniversary is today! We are having dinner with them tonight and I wanted to bake a cake to celebrate. I went to turn on the oven and…we were out of propane Just another thing to add to the “to do” list!
What’s a girl to do when the oven isn’t working??? Make a raw dessert!
I had cashews soaking with intentions of making vegan tacos with cashew sour cream. Instead, I turned those cashews into a sweet “cream,” made a shortcake crust using almonds and pecans, topped it with fresh strawberries and voila… a picture perfect strawberry shortcake torte!
Don’t let raw “baking” intimidate you! No fancy kitchen equipment is required, all you need is a food processor and pie dish!
Raw Strawberry Shortcake Torte
For the crust:
1 cup raw almonds
1/2 cup pecans
3 tablespoons flax meal
8 dates, pitted
1/2 teaspoon sea salt
1 cup raw cashews
1/4 cup almond milk
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup fresh or frozen strawberries
2 tablespoons raw cane sugar
don’t forget the fresh strawberries and sprig of mint for the top!
-Soak cashews in water for up to 24 hours. 1 hour will do if you don’t have much time!
-Place all crust ingredients into a food processor and pulse until a sticky paste is formed.
-Firmly and evenly press into a pie dish.
-Drain cashews and add to food processor, pulse until cashew butter is formed. Add almond milk, maple syrup, vanilla, coconut oil, sea salt, cinnamon and blend until creamy. Spread evenly on top of pie crust.
-Place strawberries and raw cane sugar into the food processor and blend. Spread on top of cashew cream layer.
-Layer with fresh, sliced strawberries and garnish with mint.
-Place in refrigerator, serve cold and enjoy!