Recipe Directions

CRUMBLE BOTTOM AND TOPPING

1. Use a food processor with the S blade to process the pecans and sea salt until broken down into a very rough flour.

2. Then add the dates and process until the mixture becomes crumbly. Don’t over process it.

3. “Grease” the pan lightly with coconut oil. Then add about 50-60% of the crumble mixture into the bottom of the pan. Set aside while you make the cake.

CAKE

4. Use a food processor with the S blade to blend all the above ingredients, except for the strawberries. Blend until well combined but not completely pureed.

5. Transfer cake mixture to a big bowl and stir in strawberries. Add the cake mixture to the pan.

6. With the crumble left, add about 1/2 of it onto the top of cake and press gently. Cut up a few more strawberries and place on top of crumble. Sprinkle the final bit of crumble on top, still letting the strawberries peak through.

7. Freeze cake until frozen solid (about 6 hours or so).

8. Then take cake out of freezer and remove sides of the springform pan. Put cake into the fridge and eat when thawed.

STRAWBERRY SAUCE

9. Blend everything up in the Vitamix until smooth.

JoyceH's Thoughts

By JoyceH

I was inspired by Ani Phyo's pineapple ice box dessert and a couple other raw vegan desserts.

However, you'll see that my cake/ingredients are quite different.

This turned out wonderful and it's now my husband's all time favorite raw dessert. :-)

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Comments

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Wow! Joyce this looks amazing - I am always amazed at how gorgeous your recipes turn out. My things never turn out this pretty hehe : )

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Hi Mikfizzle! The trick is freezing the cakes solid first and then taking off the sides of the spring form pan. This leaves a nice smooth texture on the outside. Then I just stick the cake into the fridge to let it thaw out slowly. This process works like a charm!! Only downfall is you have to wait just a bit longer to enjoy it :-)

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Hi Joyce!....This looks so awesome! It's great that your very own recipe is your husband's favorite:)

All

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Hi Joyce....The blueberry version looks fantastic! I am sure you are going to give your new ice cream maker quite a workout:)

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I just made this recipe with Blueberries instead of the Strawberries. Very good!! For all the details and photos, check out my new blog post:

http://beautifullivingfood.blogspot.com/2009/07/happy-4th-with-blueberry...

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Hi Evergreen, I'm making the same cake tomorrow but with blueberries instead! Can't wait.

Just purchased an ice cream maker today (got the Cuissanart 2 quart). So excited to make ice cream to go along with the cake! Have wanted one for a long time and decided to treat myself! I'm sure it will be used a lot! Even the hubby is excited about it!

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Hi Joyce!....This looks so awesome! It's great that your very own recipe is your husband's favorite:)

Top Voted
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Hi Mikfizzle! The trick is freezing the cakes solid first and then taking off the sides of the spring form pan. This leaves a nice smooth texture on the outside. Then I just stick the cake into the fridge to let it thaw out slowly. This process works like a charm!! Only downfall is you have to wait just a bit longer to enjoy it :-)

Top Voted
2 votes
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Wow! Joyce this looks amazing - I am always amazed at how gorgeous your recipes turn out. My things never turn out this pretty hehe : )

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Thanks Cranberry, I was actually surprised at how good it turned out :-)

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Wow, that looks YUMMY! I'll have to try it sometime soon =)

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