Raw strawberry cake
(at time of publication)
- 6 dates, soaked in ¼ cup water for about 1 hour
- 1 cup sultanasgolden raisinsX
- 75g ground almonds
- ¾ cup desiccated coconut
- 6 large ripe bananas
- 6 large strawberries
- 20 medium strawberries
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.
- 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)
Total fat 7g
–Saturated fat 4g
Dietary fibre 3g
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