Raw strawberry cake

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

Total cost: $ 6.84 / $ 0.57 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 880kJ

Calories 209cal

Protein 3g

Total fat 7g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 29g

Dietary fibre 3g

Sodium 10mg

Calcium 30mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.

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