It’s strawberry season in Thailand!
*Make sure all ingredients are at room temperature before starting
• 1 cup raw almonds
• 3 soft l dates, pitted
• 1 tbsp. maple syrup
Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your spring form pan and press down into a crust shape. Place in the fridge while working on the filling
• 1½ cups cashew nuts, pre-soaked and strained (cover with water overnight or with boiling water for 15 mins for a quicker version to soften the nuts, then strain)
• 9 tbsp. maple syrup
• 5 tbsp. coconut oil, liquefied
• 7 tbsp. lime juice
• zest of 1 lime
• 1 tsp pure vanilla extract
• ¼ tsp salt
• 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)
Blend all filling ingredients into a smooth mixture. Transfer this mixture, into the pan over the crust.
Cover the pan (I like to cover it with paper towel then a sheet of plastic wrap and an elastic to help it not get too much of a frost bite, but it’s optional) and place in the freezer for approximately 5-6 hours or preferably overnight for the cake to set. Remove the cake from the freezer for about 15 mins before serving.
Garnish with fresh strawberries
Please feel free to share and use this recipe, I make no copyright claims.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out, a good dog and good food.