Description
A light and refreshing dessert made with fresh strawberries, creamy coconut, and a crunchy nut crust, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh strawberries
- 1 can full-fat coconut milk (chilled overnight)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1–2 tbsp maple syrup (optional)
- 3 tbsp chia seeds
- 1 cup pitted dates
- 1 cup raw nuts (cashews, almonds, or sunflower seeds)
Instructions
- Blend the pitted dates and raw nuts in a food processor or blender until it forms a sticky mixture.
- Press this mixture firmly into the bottom of a springform pan to create a crust.
- In a separate bowl, blend the fresh strawberries, chilled coconut milk, lemon juice, vanilla extract, and optional maple syrup until smooth.
- Stir in the chia seeds into the strawberry mixture and let it sit for about 10 minutes to thicken.
- Pour the thickened strawberry mixture over the prepared crust and smooth the top with a spatula.
- Refrigerate the cake for 4 to 6 hours or until it becomes firm.
- Once set, garnish your cake with fresh strawberries or mint for a beautiful presentation.
- Slice and serve chilled to enjoy!
Notes
Best enjoyed within the first few days for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg