We are smack bang in the middle of strawberry season. No longer do we have to contend with the November strawberry blues- when you buy a punnet of strawberries only to find them tasting like a wet flannel. Yuck. No, strawberries at this time of year are to die for and I can often be found eating them with gay abandon or throwing them into champagne with even gayer abandon!
So when I was thinking about making this particular little slice I was contemplating heading out to the outskirts of Tauranga and picking my own. But alas 6 days of camping has somewhat destroyed my mojo so these puppies were straight out of the supermarket but tasted great nonetheless.
This slice is so pretty and pink and would be great made with dried strawberries so buy up a whole lot and chuck them in the dehydrator. I would even hazard to say it may be better with dried ones as the colour and flavour would be more intense. Also crumbled dehydrated strawberries on the top would be a stroke of genius!
Whats it got in it?
Base
1.5 cups of coconut
8 fresh medjool dates
1 tablespoon of raw cacao or cocoa powder
1 teaspoon of vanilla paste
Filling
1.5 cups of raw cashews
1/2 cup of coconut oil
2 tablespoons of maple syrup, honey, coconut nectar
8 strawberries or a few tablespoons of dried strawberries
little pinch of salt
Topping
2 tablespoons of maple syrup or other sweetener
3 tablespoons of cacao powder
4 tablespoons of coconut oil
How do you do it?
Base
Blend all ingredients in the food processor until they resemble a dough. Press down evenly into a loaf tin or a silicon one if you have one.
Filling
Blend all ingredients really well until they are like a cream. Pour on top of base and put into fridge for half an hour to set a little
Topping
Blend all ingredients together until they resemble melted chocolate. Pour over chilled base and filling and refrigerate for a couple of hours.
Serve chilled with dehydrated strawberries or fresh ones and coconut whipped cream..
Enjoy!
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