This is a beauty. A summer dessert if ever there was one. We do eat it for breakfast too. And lunch. Usually this is a raspberry recipe, but our local, Daylesford Organic Farm, has had a glut of strawberries and the gardens were open to pick our own three Saturdays running.
In the midst of a proper English heatwave (it’s as hot as Provence at the moment) we donned hats and sunblock and headed down at 9am when they opened the gate.
We had headed to the heritage strawberry patch – we’d missed it the first week but had seen how deliciously ripe the strawberries that came out of it were and we weren’t going to miss out this time. Oh they were deep dark red and the plants were simply bursting with amazing organically grown heritage strawberries.
What a treat it was to pick our own. And once we had them weighed the gardener sent us off to the poly-tunnels for a few tomatoes and cucumbers. It was just so hot we zoomed back to the car. Home to get the harvest into the fridge, ready for making raw vegan macrobiotic cheesecake.
The recipe for this has evolved over the course of a year. My original inspiration coming from my macrobiotic dessert hero Eric Lechasseur. I have gleaned snatches of raw cheesecake recipes online, adding in my own thoughts and changes, tweaking the odd ingredient depending on what I have in my cupboard – to come up with this lovely!
We have one in the freezer most weeks. Usually with raspberries – but I must say, I think strawberries are in fact my favourite.
Frozen strawberry cashew cake recipe
- 2 cups raw almonds
- 1/3 cup desiccated coconut
- 1/3 cup raw dates, pitted
- 3 tbsp maple syrup
- 2 cups raw cashews
- 3 cups strawberries (fresh or frozen)
- Rind and juice of 1 lemon
- 1/2 cup raw agave syrup
- 3/4 cup apple juice
- 5 tbsp agar flakes
- 4 tbsp strawberries
- 4 tbsp agave syrup
- 1 tsp agar flakes
- In a food processor quickly blend the ingredients together. Blend so the almonds are chopped, but not turned to ground almonds.
- Press the crust mix evenly into an 11″ cake tin and put in freezer.
- In the VitaMix blend the cashews, strawberries, lemon rind, lemon juice and agave syrup until smooth.
- In a bain marie on a low heat gently melt the agar flakes into the apple juice. Remove from pan into a small bowl and allow to cool for a few minutes.
- Add apple juice mix to filling mix in the blender.
- Blend on high until mixed in.
- Retrieve your cake tin from the freezer and pour the filling in. Smooth with a spatula and return to the freezer.
- On a very low heat melt the agar flakes in the agave syrup. Remove from heat and pour into VitaMix. Add strawberries and blend until smooth.
- Retrieve your cake tin again from the freezer and pour the glaze over the top. Return to freezer and freeze a further hour.
- Remove the cake from the freezer up to 30 minutes prior to serving to allow it to thaw a little. If you are in a very hot temperature please adjust this time as it won’t take long to soften.
Serves 12 – 16.
To store, keep in an airtight container in the freezer (that’s the official way – I just put it on a plate).