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: 6 slices
Calories: 272kcal
Ingredients
...for the crust...
- 70 g Ground Almonds
- 70 g Dates Pitted
- 30 g Dark Chocolate Chips
- ¼ teaspoon Pink Himalayan Salt
...for the filling...
- 200 g Vegan Cream*
- 100 g Strawberries
- 100 g Almond Milk
- 30 g Brown Sugar*
- 25 g Agar Agar flakes - 1 tablespoon Powder
- 1 tablespoon Tapioca
- 1 Lemon Zest
Instructions
- Melt the chocolate chips in the microwave for 1 minute (30 seconds/stir/30 seconds) at 300W.
- 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.
- Store it in the freezer while you're on the next step.
- Blend together strawberries, lemon zest, sugar*, tapioca and almond milk.
- Dissolve agar agar in 2 tablespoon of water on medium heat. Gently add the strawberry mixture a few spoonful at the time and heat for a few seconds, until well combined.
- Now it's time to also add vegan cream to the mixture, stir well and pour over the base of our tart.
- 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!
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.
Nutrition
Calories: 272kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Potassium: 212mg | Fiber: 4g | Sugar: 18g | Vitamin C: 19mg | Calcium: 102mg | Iron: 2mg