Raw Strawberry Cake – perfect treat for Valentine’s Day – Free From Gluten and Refined Sugars
Today’s recipe is a raw cake, low on sugars and highly nutritous. Its base/crust simply consist of dates, grounded almonds and dark chocolate and as filling we have a creamy strawberry Bavarese thickened with agar agar and tapioca.
Servings Prep Time
6slices 30 minutes
Servings Prep Time
6slices 30 minutes
…for the crust…
…for the filling…
  1. Melt the chocolate chips in the microwave for 1 minute (30 seconds/stir/30 seconds) at 300W.
  2. In a blender combine pitted dates and grounded almonds. Blend together until they come up into a paste. Add salt and melted chocolate, kneed the mixture with the hands and spread on the bottom of a 18 cm diameter tray, coated in film.
  3. Store it in the freezer while you’re on the next step.
  4. Blend together strawberries, lemon zest, sugar*, tapioca and almond milk.
  5. Dissove agar agar in 2 tbsp of water on medium heat. Gently add the strawberry mixture a few spoonfulls at the time and heat for a few seconds, until well combined.
  6. Now it’s time to also add vegan cream to the mixture, stir well and pour over the base of our tart.
  7. Allow to firm up for at least a couple of hours in the refrigerator, after that you’ll be ready to decorate the cake and serve!
Recipe Notes

* if the cream you’re using is already sweetened you won’t need to use any extra sugar in the recipe, hence omit the brown sugar.