From Anne Audette ~ Detroit, MI

Crust

1 1/2 cup organic Almonds, soaked overnight, rinsed and air dried or dehydrated

1/2 cup organic Walnuts, soaked overnight, rinsed and air dried or dehydrated

1/2 cup organic Medjool Dates, pitted

1/2 tsp Sea Salt

1/4 tsp organic Cinnamon

Filling

3 cups organic Cashews soaked for a few hours and rinsed and air dried

3/4 cup organic Lemon or Lime Juice

3/4 cup Coconut Nectar

3/4 cup organic Coconut Oil

1/2 cup purified Water

1 tsp organic Vanilla

1/2 tsp Sea Salt

Topping

1 pound fresh Strawberries separated equally into two bowls

1/2/ tsp Lemon Juice

3 Tbsp Coconut Nectar

1 tsp Psyllium Seed Powder

Instructions

Using a food processor, add crust ingredients processing until a dough-like texture is reached. Dust the bottom of an 8″ or 9″ spring form pan with a quality raw vegan protein powder OR you can use almond or coconut flour to prevent. This will prevent the crust from sticking and make an easier removal. Press the crust into the pan. Set aside.

Add the filling ingredients to the food processor processing until smooth. Pour mixture onto crust. Place in freezer until firm. Separate cake from pan while frozen and place on platter.

Blend half of the strawberries, with the lemon juice, Coconut Nectar and psyllium seed powder. Process until a smooth texture is reached. Spread mixture on top of thawing cake.

Slice the remaining strawberries and arrange them on top of the cake.

This cake is best when served chilled.