STRAWBERRY SAUCE
3 pint-size baskets strawberries, cleaned and stems removed
1/4 c agave nectar
1/4 t sea salt
Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results.
Once marinated, the juice from strawberries will be in the bowl.
In a blender puree 2 pints of the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill.
CRUST
2 c almonds, soaked overnight
1 c Medjool dates, soaked for 1 hour
1/2 t organic vanilla extract
1/4 t sea salt
In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.
FILLING
3 c cashews, soaked for 1 hour
juice of 1 lemon
2/3 c agave nectar
1/4 c water
2 t organic vanilla extract
1/4 t sea salt
Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.
Pour into crust and put in freezer for a couple of hours to chill.
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with sauce, immediately.
3 pint-size baskets strawberries, cleaned and stems removed
1/4 c agave nectar
1/4 t sea salt
Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results.
Once marinated, the juice from strawberries will be in the bowl.
In a blender puree 2 pints of the strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill.
CRUST
2 c almonds, soaked overnight
1 c Medjool dates, soaked for 1 hour
1/2 t organic vanilla extract
1/4 t sea salt
In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan.
FILLING
3 c cashews, soaked for 1 hour
juice of 1 lemon
2/3 c agave nectar
1/4 c water
2 t organic vanilla extract
1/4 t sea salt
Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency.
Pour into crust and put in freezer for a couple of hours to chill.
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with sauce, immediately.
