These delicious Strawberry and Schisandra Raw Cakes are the perfect summer treat that will leave your skin glowing. Schinsandra berry adds a delightful tang whilst regulating your energy levels.
Ingredients
- FOR THE BASE:
- 1 cup desiccated coconut
- Generous pinch sea salt
- FOR THE FILLING:
- 2 cups fresh strawberries plus 6 to decorate
- 2/3 cup coconut milk
- 1 tbsp vanilla extract (optional)
Method
- Grease and line a small brownie tin (8.5cm x 6.5cm) with greaseproof paper, be sure to leave enough excess so that you can lift the cakes out easily. Alternatively, use a loose based tin. (See variations on how to use a silicone mould.)
- Combine all of your ingredients for the base into the bowl of your food processor. Pulse a few times before processing until the mixture just begins to ball together. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
- Drop your base mixture into your lined tin and be sure to press down firmly until evenly distributed, use an offset spatula to help even the surface. Place into the freezer for 30 minutes, the fridge for upto an hour, until firm.
- Next, place all of the ingredients for the filling into your food processor, saving the 6 strawberries for decoration, and blend until smooth. Again you'll need to scrape down the sides periodically to ensure that it all mixes together evenly.
- Remove your base from the freezer and pour over your strawberry filling. Tap the tin on the surface to remove any air bubbles and freeze for a further 2-3 hours, or place in the refrigerator for 6-8 hours, until set.
- Using a clean knife slice into 8 equal squares, wiping the knife between cuts. Place sliced strawberries on top and serve immediately. Alternatively store (without strawberry decorations) in an airtight container in the freezer and consume within 1 month. To defrost, place your portions into the refrigerator overnight before serving then top with sliced strawberries.
Print
Notes
If using individual square silicone moulds, divide 2 tbsp of base mixture between each indentations and press down with fingers until distributed evenly then follow the instructions as above being sure to divide the filling between indentations evenly. Place onto a tray before tapping out air bubbles and freezing. To demould pull away the sides of the moulds gently then push the square out from underneath. This is easier to do if you leave to freeze overnight.
