This month we are talking about grains, and how to make a grain free diet satisfying and delicious. What better way to celebrate Mother’s Day than with this decadent, delicious dessert that is refined sugar, dairy and (of course) grain free. Strawberry, lemon flavors in combination with rich cacao creates a simple to make yet complex looking and tasting dish. And, it is in keeping with WILDFIT, so there is no guilt or stress in serving or enjoying it. Yes, we know it has cacao, but we get bonus points because it is raw, right? Whether made for someone simple or simply kept in the freezer for those days you decide to have a sweet something, this dish delivers!
Prepping Time: 20 minutes (plus overnight setting time).
Cook Time: 0 minutes.
Makes: 8-12 servings.
Ingredients
Cookie Crust:
1 1/2 cups sunflower seeds (or nuts/seeds of choice)
15 fresh pitted dates
2 Tablespoons raw cacao powder
2 Tablespoons coconut oil
A pinch of Himalayan salt
Filling:
1 cup coconut cream, from a can of coconut milk refrigerated overnight
2 cup fresh strawberries
Juice and zest of 1 organic lemon
2 Tablespoons honey
3 Tablespoons coconut oil
1 teaspoon pure vanilla extract
Chocolate Frosting:
20 fresh pitted dates
5 Tablespoons coconut oil
4 Tablespoons raw cacao powder
5 Tablespoons coconut cream
A pinch of Himalayan salt
Instructions
If this is your first foray into raw vegan desserts, you will quickly learn that above all what is needed most is patience. This is a great recipe to integrate into a day at home, as the 3 steps take setting time and blender washing time in between them. The great news is that you can make it well ahead of time, storing with a lid or cover to keep the freezer burn off and the colors fresh for serving time.
First, line a baking dish with parchment paper so that the final cake can lift out of the dish easily without cracking. I learned this lesson the hard way with my trial batch. This way you get the slices at that gorgeous icecream state stage when all 3 layers are creamy, cold, and unmelted.
Next begin your base layer. Place the sunflower seeds into a blender/food processor and blend until grainy. You can use any nut or seed you like, just get the pieces nice and small, but before they turn to creamy butter. If you want the dish to be more nutritious, you can also soak the seeds first, just be sure they are completely dry before blending so your base isn’t mushy. Add the pitted dates, raw cacao powder, melted coconut oil, and Himalayan salt. Pulse all the ingredients together until they are relatively even. Pour this mixture into the bottom of the dish on top of the parchment. Press the crumbly crust into a flat, even layer and place the dish in the freezer while you make the next layer, allowing to set 30 + minutes. If you are leaving it longer than 30 minutes, cover the dish. Clean your blender pitcher in the meantime.
For the filling, it is your preference to use fresh, organic strawberries (if in season) or simply put a frozen bag of last years harvest to save on setting time. Take your coconut milk can out of the fridge and open it, being careful not to shake it. Scoop only the thick part from the top into a measuring cup and then add to your clean blender. Make sure to use enough coconut cream. The fat in the cream ensures the layer is creamy and thaws at the same rate as the other layers. If there is not at least 1 cup in the can, add coconut oil to fill the remaining space in the measuring cup. Add the strawberries, lemon juice, honey, vanilla extract, and melted coconut oil. The lemon lends a very subtle flavor, but also brightens the color of the strawberries. Blend until the mixture is smooth and even. Pull the base layer out of the freezer. At this point you can sprinkle a touch of coconut flour over the crust evenly, to keep the filling from soaking into it and making it soggy. Pour the filling on top of the base layer, spread it out evenly, and again place the dish in freezer, letting it set 60 + minutes. The thicker and more liquid in the layer, the more time it needs to firm up.
Finally create the frosting by placing the other portion of pitted dates, melted coconut oil, raw cacao powder, salt, and coconut cream in the clean blender. Blend the mixture until it is smooth and even. Spread the chocolate frosting on top of the filling evenly. Leave the dish covered in freezer overnight, or at least for 4-5 hours to fully set. Remove the dish from the freezer, about 30 minutes, before serving to defrost.
Slice, garnishing with strawberries and lemon zest, serve. Enjoy!
