Mandala Strawberry Raw Vegan Cake

Here is what you need:​

Crust:

• 1 cup of almonds

• 6 medjool dates, pitted

• 1/2 Tbsp maca powder

• 2 tbsp of sultanas

Filling:

• 2 cup raw cashews, pre-soaked and strained

• 2 tbsp cup coconut nectar or agave

• 1 cup coconut oil, melted ( I used unscented )

• 1 vanilla stem (scrub the inside)

• 1 cup of ground almonds ( with pieces to make the filling a bit crunchy)

• 4 or 5 strawberries

• 2 oranges, juice

Topping:

• 6 or 7 strawberries

Equipment:

Food processor, 5'' spring form and blender.

Here is what you do:

1. Soak the cashews during 4 hours or overnight.

2. Prepare your 5'' spring-form pan with parchment paper and line the bottom.

3. Process all crust ingredients in a food processor into a sticky crumble. Transfer into a 5" spring-form pan and press down into an even crust. Raise it around the edges a bit. Place in the freezer while working on the next step.

4. Blend all filling ingredients (except the strawberries and the ground almonds), in a power blender into a smooth cream consistency.

5. Place into a bowl and mix the cream with the ground almonds. Spoon the mixtures into the spring-form pan over the crust. Do a layer in sliced strawberrie and then pour the rest of the cream.

6. Freeze the cake for 4-5 hours or overnight to set.

7. To serve, move the cake to the fridge and wait 3 hours. Remove the cake from the spring form.

8. Top the cake with sliced strawberries and create a mandala with them.

9. Enjoy it!! This is delicious!!!!!!

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