RECIPE: Strawberry cashew cream cake
Serves 4
Crust:
- 1 cup pecans
- 1 cup dates soaked in rose water and mashed with dates
Blend in food processor until looks like coarse sand. Press on bottom of springform pan.
Ingredients:
- 2 cups fresh strawberries de-stemmed
- 2 cups raw cashews
- 1/2 cup water
- 2 dates or. 1 T maple syrup
Make cashew cream. Blend cashews, water and dates in mixer on high until creamy. Reserve half. Spread half in bottom of pan and chill. Blend strawberries in mixer and fold into remaining cashew cream. Spread in Pam and chill for 1 hour. Serve.
NOTE: 2T coconut butter goes into cashew cream too and 1/2 cup shredded coconut is optional.
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About Alison Bailey Vercruysse, Founder of 18 Rabbits
It all started down a gravel road in Farmers Branch, Texas in the kitchen of Two Lost Valley Lane. I liked to play outside with my four brothers and sisters and our rabbit, Blackjack, while Mom watched from the kitchen where she made her special granola.
On days Mom made granola, the aroma of oats, coconut, honey and nuts wafted through the house and out the windows, and we'd all leave off playing and head inside. One day we ran off and forgot Blackjack, leaving him to a rabbit rendezvous. Soon he had a family of 18, and our yard was hopping with more rabbits than we knew what to do with!
I created my own recipe for 18 Rabbits granola because I like for people to feel good-the kind of good that comes from enjoying the most delicious, most nutritious food. Like the way your favorite childhood memory gives you a spring in your step, wherever it comes to you-even as you head down a busy city street far away from where you grew up. Eat some and see where it takes you.
