Filling:

400 g raw cashew nuts, soaked (1 hour) and drained

100 g lemons, flesh only

50 g pure maple syrup

120 g coconut oil

1 tsp natural vanilla extract

1 pinch sea salt

1 tsp balsamic vinegar

120 g water

250 g fresh strawberries

40 g fresh blueberries for garnishing

1 tbsp goji berries, for garnishing

1 tbsp flaked almonds for garnishing (optional)

1 tbsp shredded coconut for garnishing

Base:

130 g macadamia nuts

140 g pitted Medjool dates

70 g desiccated coconut

¼ tsp salt

  1. Place all base ingredients into mixing bowl and blend for 20 seconds until well combined and forms a moist dough.

    2. Press mixture into springform cake tin (22 cm) and place into freezer while you make filling. Clean and dry mixing bowl.

    3. For the filling, place cashews, lemon flesh, syrup, coconut oil, vanilla, salt, vinegar, water and strawberries into mixing bowl and blend for 1 minute or until smooth and creamy.

    4. Pour filling over base and decorate with berries, almonds (optional) and shredded coconut. Place into freezer to set for a minimum of 6 hours or overnight. 

    5. Place cake into refrigerator to soften for 30 minutes, then remove from tin and transfer onto a serving platter to serve.

    This is an edited extract from Vegetarian Kitchen by Thermomix.
© Prevention Australia
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