Recipe in collaboration with @TheHappyNourished
As warmer spring weather approaches, cool and refreshing treats are making their way back into my kitchen. This vegan, raw cake is one of our favorites! It’s super simple, delicious, and a great dessert to make ahead.
- 1 Cultivated Blueberry & Vermont Maple Oatmeal Cup
- 2 cups walnuts
- 8 dates, pitted
- 1-2 tbsp maple syrup
- 1 ½ cup cashews (soaked overnight)
- 1 ripe banana
- ¾ cup coconut milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2-3 tbsp maple syrup
- 3 cups frozen strawberries (thawed)
Combine walnuts and dates in the food processor until no big pieces remain. Add the oatmeal and maple syrup. Ingredients should be clumped together. Add more maple syrup if the crust is not yet sticky.
Transfer the crust to a tart tin and press well. Place tart tin in the freezer while preparing the filling.
Clean food processor. Add all filling ingredients, except for strawberries, to the food processor, and blend until smooth and creamy. Taste, and add more honey or lemon juice if needed.
Remove the tart tin from the freezer. Add filling into the mold about halfway to the top and refreeze.
Add strawberries to the rest of the filling and blend until smooth. Remove tins from the freezer, and pour the filling to the top of the mold. Refreeze for about 4 hours, or until the filling has set.
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Maral is a registered dietitian nutritionist with a master's of science in nutritional science. Maral grew up in a food-loving, non-stop cooking, multigenerational, Armenian household. Her love for cooking turned into a passion for nutrition when she took an intro to nutrition course in college. Maral created her Instagram, @TheHappyNourished, to share her food creations and nutrition tips. A self-described “foodie”, Maral spends most of her free time looking up recipes on Pinterest, watching Tastemade videos on Instagram, and taking pictures of her food before eating it.