Yes Please! This Strawberries and Cream Cake is Actually Healthy (and Dairy Free)

Crust:

• 1 cup walnuts
  
  
• 1 cup dates
  
  
• 1/2 teaspoon vanilla extract
  
  
• Pinch of Himalayan salt
  
  

Cream:

• 2 cups cashews
  
  
• 2 oranges
  
  
• 1 cup dates
  
  
• 1 teaspoon vanilla powder
  
  
• 1/2 teaspoon ginger
  
  
• 1/4 cup coconut oil
  
  
• 1 cup water, as needed
  
  
• 1-2 cups strawberries
  
  

To make the crust:
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[*]Pulse the walnuts into powder in a food processor then add the rest of the ingredients and process until it begins to get sticky.

[*]Press into the bottom of a lined cake pan (mine’s adjustable and was about 7 1/2 inches) and put in the fridge.

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To make the cream:
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[*]Blend all the ingredients together – EXCEPT the strawberries – until smooth and thick, adding water if needed. Scoop out half the mixture into a bowl.

[*]Add the strawberries to the remaining mixture in the blender and blend until smooth and pink. You should probably taste it and blow your own mind right now.

[*]Drop scoops of each mixture onto the crust until you use them both up.

[*]Use a toothpick or chopstick to make a swirling motion through the cake to give it a swirled effect.

[*]Put in the fridge or freezer for 48 hours.

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