Strawberry season

Hey guys,

As you may have noticed, I haven’t been around much lately. I was down with a really bad stomach virus for a good week, which resulted in me literally sleeping for a week… and yet I woke up tired. It’s the best unhealthy diet one could possibly go on, honestly.

Afterwards, we were supposed to go to Morocco, but seeing it was a stomach virus we were advised not to. Ironically, Morocco is a place I have been dying to go to for so long now and every single time something goes wrong. Unlucky. Seeing it was my birthday however (Happy Birthday to me 😀), we still had to go somewhere. I am in love with a small town called York in the UK, so that’s where Dave took me for my birthday.

We are now trying to get back on track with healthy eating, because I’m finally feeling well again. That means I won’t be sharing our trip to York with you today. I have been cooking (and freezing) a fair bit, so I wanted to share something tasty instead. It’s easy and healthy and yummy as hell. 🙂

I am not a big fan of cheesecake (I can just see all of my British coworkers giving me dirty looks for saying this), neither is Dave. However, we absolutely love this cake. Does it taste like an actual cheesecake? Yes, yes it does. It also tastes better though.

I used pistachios for our crust, but feel free to use any other nut. We decided to go with pistachios, because we just have too much of it lying around. However, they do contain fewer calories and more potassium and vitamin K per serving than other nuts (we used the ones that are not roasted and salted!).

Strawberry and lemon raw cake



  • 1 cup shredded coconut
  • 1 cup dates
  • 1/2 cup of pistachios

1st layer of filling

  • 2 cups cashews (soaked for at least 4 hours!)
  • 1 cup coconut oil
  • 1/2 cup maple syrup (you can use honey or agave, we just have maple syrup from our Canadian friend)
  • juice of one lemon

2nd layer of filling

  • 1st filling +
  • 1 cup fresh strawberries

Whenever you are making a raw cake, make sure you are using a good food processor. Ours for example, isn’t. For the crust, I make sure I turn the dates into a lovely paste first, then add the pistachios and dried coconut. If necessary you can add a bit of water. If it’s too moist, you can add either the coconut or pistachios. When you get a nice mixture, you press it down into a cake tin.

For the filling, I would recommend soaking the cashews for at least 4 hours. I just do it overnight, because why not? You can easily put all the ingredients together and shouldn’t have a problem at all. Make sure you melt the coconut oil on a very low temperature before you add it to the mixture. There is a big fuss around coconut oil at the moment. It has been highly promoted over the last few years as super healthy and burning fat and cellulite. Recent studies tend to say otherwise. My recommendation for you – in moderation. The cake will be fine without the coconut oil as well, so if you have high cholesterol or heart problems, I would recommend using unsaturated sources. 🙂

When the mixture is nice and smooth, pour half of it on the crust and put it to rest in the freezer. After it sets, add the strawberries to the other half, mix again and pour the remaining mixture over the cake. Put in the freezer for a bit more and voila! Amazing cake waiting for you 🙂


Let me know if you liked it and what you would like to read about next. Until then, bon appetit.

Thank you for reading,


P.S.: Don’t forget to follow me on Facebook and Instagram! 😉

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