3 cups raw cashews (soaked for about 3-4 hours or overnight)
1 can coconut cream
¼ cup maple syrup
2 tablespoons melted coconut oil
¼ cup lemon juice
½ cup strawberries, coarsely chopped
Thinly sliced strawberries, to serve
Method
In a food processor add the walnuts, shredded coconut and dates and pulse until sticky and crumbly. Start with 10 dates and keep adding if the mixture doesn't stick. Or you can add 1 TBSP of oil or water.
Press into the bottom of a lined square baking tin and set aside.
For the filling: add all the ingredients except the strawberries in a blender and blend until smooth and creamy.
Pour half of the mixture over the base, smooth and place in the freezer to set for a couple of hours.
Add the strawberries to the remaining mixture in the blender and blend until smooth.
Pour over the white layer, smooth and place back in freezer to set for another 2 hours
Serve with sliced strawberries
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-strawberry-cream-slice/