Raw, no-bake strawberry coconut cake is a perfect dessert for summer! While berries season is in full bloom you should enjoy it as much as possible, and we would like to suggest you yet another way to add them into a delicious home-made dessert. It is made out of very simple and healthy ingredients, with no sugar or colorants added, as natural flavours and colors are just enough. As this dessert tastes wonderfully frozen, it is a great option to satisfy your ice cream craving as well. And the best part, as always – it is very quick and easy to prepare!
- oats (or ready oat flour) – 1 cup
- grated coconut – 2 cups
- honey (can be replaced with 1/2 cup dates) – 4-5 tbsp
- coconut oil – 2 tbsp
- strawberries – 1 cup
- chia seeds – 2 tbsp
- sweetener of taste – 2 tbsp
Step 1. Prepare your filling: process strawberries in a blender until it tuns into a thick liquid, mix with chia seeds and set aside for at least 30 mins. When chia seeds expand, it should look like a thick jam. The longer you let it sit, the better!
Step 2. Prepare your crust: process oats and coconut in a blender. Mix with melted coconut oil and honey (or dates syrup). The dough should be a little crumbly, but it should nicely stick together. You can add more honey or 1-2 spoons of liquid if it doesn’t stick together well enough.
Step 3. Split your dough into two parts. Press one part into the mould. Put your ready strawberry-chia jam on top. Cover with with se second part of your dough – as if you were making a sandwich!
Step 4. Put your cake in the freezer and leave there for about two hours to set. Once you take it out – you cake is ready! Before serving you can leave the cake outside for 10-15 minutes if you like it softer, or you can serve it as a frozen treat, which works just perfectly for summer.