INGREDIENTS

For the Base:

200g pitted medjool dates

1 ½ cups / 120g rolled oats

2 tbsp coconut oil

For the Filling:

3 cups / 450g cashews soaked overnight

350g strawberries, de-stemmed

3 tbsp maple syrup

3 tbsp melted coconut oil

1 lime, zest and juice

1 cup / 250ml coconut cream (thick part only) – 160

To Decorate:

Fresh strawberries

Lime zest

METHOD

1. Soak the cashews for 3-4 hours or overnight. You can also quick soak them in boiling water for 15 minutes until softened.
2. Line a 20cm cake tin with a disc of baking paper in the base.
3. Place the oats in a food processor and pulse to a fine flour. Add the dates and coconut oil and blend to a smooth sticky paste. Spoon into the prepared cake tin and press down into the base with the back of a spoon.
4. Place the strawberries, maple syrup, coconut oil and lime in a food processor and blend until smooth.
5. Drain the cashews and add to the processor, blending everything until you have a smooth cream.
6. Spoon the mix into the cake tin and smooth the top with the back of a spoon.
7. Leave to set in the fridge for 3-4 hours or overnight. Or place in the freezer for 1-2 hours if you’re in a rush.

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.