Raw strawberry cake

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

A low-cost, super-easy, no-bake, raw strawberry cheesecake recipe, this is the ultimate healthy summertime dessert and is perfect for entertaining at Christmas.

Serves: 12 (makes 12 slices)

Time to make: 15 mins , plus 1 hr 30 mins freezing

Ingredients

More weights & measures

Base
6 dates, soaked in ¼ cup water for about 1 hour
1 cup sultanasgolden raisinsX
75g ground almonds
¾ cup desiccated coconut
Filling
6 large ripe bananas
6 large strawberries
Topping
20 medium strawberries

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Instructions

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1 Line a 20cm square or round baking pan with baking paper. Blitz the dates and sultanas in a blender until a coarse crumb consistency. Stir in the ground almonds and coconut. Spoon into the pan and flatten out.

2 Place bananas and strawberries in blender and blitz until smooth. Pour over the base and freeze for 1 1/2 hours.

3 Wash, dry and hull strawberries. Arrange them whole over the top of the cake. Serve immediately.

Variations

You can use frozen (defrosted) strawberries for the filling when they’re not in season.
You can replace the strawberries on top with blueberries or kiwifruit. Alternatively use strawberries, with a few blueberries thrown in.
If you don’t like coconut, replace it with ground almonds.

Nutrition Info (per serve)

Calories 209 cal

Kilojoules 880 kJ

Protein 3 g

Total fat 7 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 29 g

Dietary fibre 3 g

Sodium 10 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.