Vegan strawberry-raspberry cake

No-bake crust

• 1/3 cup (85 ml) pecans
• 1/3 cup (85 ml) hazelnuts
• ½ cup (125 ml) pitted dates
• 4 tsp. (20 ml) oat bran
• ½ tsp. (2.5 ml) pure vanilla extract

Strawberry-cashew cream

• ¾ cup (180 ml) raw cashews, soaked in water for 2 hours and drained
• 1 cup (250 ml) fresh strawberries cut into small pieces
• ¼ cup (60 ml) pitted dates
• 2 tsp. (10 ml) lemon juice
• ¼ cup (60 ml) water
• 1 tbsp. (15 ml) + 1 tsp. (5 ml) agar-agar
• 1 cup (250 ml) fresh raspberries

Raspberry jelly

• 1½ cups (375 ml) fresh raspberries
• 1 tbsp. (15 ml) cane sugar
• ¼ cup (60 ml) water
• 1 tbsp. (15 ml) + 1 tsp. (5 ml) agar-agar
•  Fresh strawberries for topping (optional)

Make no-bake crust

1. Line bottom of 6 in. (15 cm) springform pan with parchment paper.
2. Using a food processor, finely chop pecans, hazelnuts, dates and oat bran with the vanilla until mixture is powdery.
3. Using your hands, spread mixture evenly on bottom of pan. Set aside.

Make cream

1. Using a food processor, chop cashews, strawberries, dates and lemon juice until creamy, about 5 minutes. Leave mixture in processor.
2. In a small saucepan over medium heat, combine water with agar-agar. Simmer until agar-agar dissolves, and then add to mixture in processor and mix well.
3. Pour mixture over the crust in springform pan. Top with raspberries and refrigerate.

Photos : Tango [Vitalité Québec] JULY / AUGUST 2018

Recipe : Josée Fiset