This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.
Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two.
The first time I made, it, was hot summer here and did not refrigerate it overnight. So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it.
This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt
For the Filling
1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar
Method
In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.
For The Crust
Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.
In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.
Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes.
In the remaining paste add the strawberries and the tablespoon of sugar,
blend until smooth.
Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.
To Serve
Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries.
This is a rich dessert and delicious.
This one piece that remained for me which I kept overnight in the refrigerator. See how well it is set.
Store any leftovers in the refrigerator.
Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy
Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle. 
Add in onions, chillies and 
fry till onion is golden. Add in ginger garlic paste and saute for a minute. 
Add in the mixed vegetables, capsicum and saute for a minute.
Add in the drained millet and toss well 
give it a good stir. 
Add in the hot water, salt and mint leaves, mix well. Cover with the lid and take 2 whistles on high flame . Turn off the flame and let the steam go all by itself. 
Open the cooker and fluff it with a fork.
Serve hot. 
