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 –
1/2 cup / 1.25 dl rolled oats
1/2 cup / 1.25 dl almonds
5 fresh dates, pitted
1 tsp pure vanilla powder
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
fresh strawberries + raspberries
– DIRECTIONS –
- 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.
- 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.
- 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!