Strawberry Shortcake

4

Half

30min + 8h

You will love the vegan strawberry cake for its simplicity in preparation and for how delicious it is to the palate. It is even considered one of the highest quality desserts recognized by baking professionals. In addition, it is very nutritious thanks to its ingredients. For this recipe, coconut milk will be used as the most important substitute ingredient. You will see the special touch it adds to the cake. Its easy preparation makes this cake the favorite to be the protagonist at birthday parties, you will see how the children love it. Opening up to new flavors is something that this community is experiencing and this cake can be a start for those looking to fall in love with the delights that vegan recipes offer. Let's get started! INGREDIENTS:

• 80 gr. Raw almonds
• 30 g of grated coconut
• 1 or 2 cardamom pods
• 5 pitted dates
• 500 g of strawberries
• 100 g raw cashews
• 500 ml coconut milk
• 1 tablespoon vanilla extract
• 100 ml coconut oil
• 100 ml agave syrup
• Juice of 1 lemon

Remember that you will need a mold! Elaboration: 1. First we put the almonds, the grated coconut and the inside of the cardamom pods in a container to beat. We grind until everything is integrated.

2. Next we add the pitted dates and a generous spoonful of the agave syrup and blend until we see that a sticky dough is made. We already have the base made!

3. We place it in the container that we are going to present it on kitchen paper so that it does not stick.

4. Next, in a blender glass, add the cashews, coconut milk, vanilla, lemon juice, and the rest of the syrup. We blend for several minutes until we see that the mixture has a silky texture.

5. Add the strawberries to the mixture (we reserve 3 strawberries for decoration) and add the melted coconut oil.

6. We continue grinding for a while and then pour it onto the cake base. 7. We put it in the refrigerator for at least 8 hours to ensure that the result is optimal.

Enjoy!