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strawberry cream slice with almond brownie

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Ingredients (base)


1 1/3 cup blanched almond meal
1/3 cup cacao powder (or cocoa)
1/2 cup shredded coconut
10 Medjool dates, pitted
2 Tbsp coconut oil, melted*

Ingredients (strawberry cream filling)

2 cups raw cashews, soaked 4 hours
1 cup fresh strawberries, hulled
1 tsp pure vanilla extract
1/2 cup coconut milk
1/4 cup coconut oil, melted*
2 Tbsp pure maple syrup (optional)
To serve; 1 punnet strawberries


1. Grease and line a 8 inch square cake tin, and set aside.

2. Add almond meal, cacao and coconut to a food processor and pulse to form an even crumb. Add dates and coconut oil, and pulse until you have a sticky dough. Press base into lined pan, taking time to ensure you get an even layer. Set aside.


3. Drain cashews, then place in blender with remaining filling ingredients. Blend on high until silky smooth, then pour over base.

4. Freeze slice for 2 hours, then move to the fridge to set overnight. When you’re ready to serve, top with chopped, fresh strawberries (you can press the berries into the filling, or simply layer on top**), then slice and enjoy.

Melt coconut oil over a low flame, and allow to cool for 5
minutes before using in the recipe

**As the cut berries will only last 12 hours, it is recommended to only serve as needed.

The slice will last for 4-5 days in an air-tight container in the fridge, without the fresh berries.

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