2cupsraw cashews, soaked overnight. For a quick hack, soak them in super hot, aka boiling hot, water for at 20 minutes. (No matter what method you use, do not skip the soaking, that is what makes the top layer nice and CREAMY)
1/4cupmelted coconut oil
1/2cupfreeze dried strawberries
sea salt, for sprinkling on top
Line an 8x5 baking pan with parchment paper.
Rub coconut oil inside the pan so the parchment paper sticks.
First, make the base, by mixing together all of the ingredients for the base in a bowl.
Note, the dough will be crumbly, that is NORMAL.
Press it into the bottom of the baking dish.
Now, make the filling. Toss all the topping ingredients (except the freeze-dried strawberries) into a high-speed blender (I use my Vitamix) and blend for 2-3 minutes until everything is creamy. Pour into the baking dish, adding some strawberries.
Top off with more freeze dried strawberries and a pinch of sea salt.
Freeze for at least 3 hours before slicing and devouring! Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
How did you get you top lay so smooth?! my blenders did not get that creamy texture!
Hi Lucy! Did you soak your cashews? You MUST soak the cashews to get the creamy texture. The quick hack is soaking them in super hot (almost boiling!) water! Then you need to let the blender run for 2-3 minutes. Did you do all of that?