At Snack Affairs we’re celebrating our 2 year birthday with this indulgent Strawberry Mini Cake. It resembles a cheesecake, but in frozen form and sugar free, and of course super delicious!

THANK YOU for your support through these two years. It’s been such a great experience, and I’m thrilled that I can continue sharing my recipes with you!

And now onto the recipe…

– INGREDIENTS –

base

1/2 cup / 1.25 dl rolled oats

1/2 cup / 1.25 dl almonds

5 fresh dates, pitted

1 tsp pure vanilla powder

strawberry layer

2 cups / 5 dl cashew nuts, soaked for 2 hours

1 ripe banana, (with spots)

1/2 cup / 1.25 dl fresh strawberries, or thawed frozen

1 cup / 2.5 dl oat milk (or milk of your choice)

3 tbsp acacia honey

juice of half a lemon

juice of one lime

1 tsp vanilla extract

1 tbsp coconut oil,  melted

On top

fresh strawberries + raspberries

 

– DIRECTIONS –

1. Start off by making the base. Blend rolled oats, almonds and vanilla powder. Stop blending while it’s still in small chunks. Add the dates and blend until it forms a cohesive mass. Press the mass well into a parchment paper lined tray.
2. Now to the top. Drain the cashews and place them in a food processor. Blend until they form a fine crust. Add the strawberries, banana, oat milk, honey, lemon and lime juice, vanilla and coconut oil. Blend until it’s completely mixed together. Pour the filling over the base.
3. Place the cake in the tin, and leave overnight or until the cake is solid. Take out of the freezer, and let it thaw for approximately an hour – or until it is thawed, but still solid. Top with fresh berries, and enjoy!