Strawberry cakes (raw food)

Vegan, gluten-free, raw food - all, as the "doctor ordered." Strawberry cakes will be a great alternative to classic energy bars, sweetness for tea or even a gift! By the way, this is a good idea for the upcoming Valentine's Day.

Ingredients:

Cakes: 1 cup pecan nuts (or walnuts) 6 large dates ¼ cup coconut shavings ¼ tsp salt Filling: 1 cup raw cashews (soaked in water for 3 hours) ½ cup frozen strawberries ¼ cup nectar agave or maple syrup ¼ cup lightly melted coconut oil 2 tbsp. lemon juice Upper layer: ½ cup thawed strawberries Note: 1 cup = 250 ml

Recipe:

Remove bones from dates. Fill the dates with warm water for 10 minutes, drain and transfer to a food processor or blender along with the rest of the ingredients for the cake layers. Beat until the nuts are crushed and the dough becomes sticky. Spread the dough on the bottom of the cupcake. For the filling, mix cashews (without water), frozen strawberries, agave nectar, coconut oil, and lemon juice in a blender. Beat until smooth. Spread the filling in the molds over the cake layers.

For the top layer, blend the thawed strawberries into a mashed potatoes with a blender. Pour one teaspoon of strawberry puree and a toothpick on top of each cake to make a pattern. Send cakes in the freezer for 1-2 hours. Before serving, let them stand for 10-15 minutes at room temperature.