Strawberries and Cream Dream Cake

Strawberries and Cream Dream Cake

I’m so happy to share this recipe with you all. Sometimes recipe testing goes on and on and on and… you get my drift! The biscuit is too crumbly, the cake didn’t rise, the raw cake didn’t set or worst of all, it’s just tasteless and quite horrible and no matter how many times you test it, something you imagined to be so delicious in your head, just will not work! It was a slightly different story when it came to creating this beauty!

The first time I tested this cake, I leaped for joy! That’s what I do when the first test is already bang-on! I hope you leap with happiness when you taste this perfect summer cake too. Full of wonderful British strawberries, bursting with flavor, in a feather-light layer of vanilla-infused mousse, topping a smooth pistachio layer with a hint of orange, ending with a crunch from the ‘white chocolate’ strawberries and cream Qnola base. It really is one dreamy Clean Cake!

Strawberry vanilla mousse

1 x 400ml can coconut milk, 230g set thick cream
140g cashew nuts, soaked in 300ml filtered water with ½ tsp Himalayan pink salt/ sea salt for 3-4 hours
250g strawberries tops removed
Finely grated zest ½ lemon
25g/ml lemon juice
100g raw runny honey
¼ tsp Himalayan pink salt
1 ½ tsp baobab powder, see note below
½ vanilla pod, split lengthways and seeds scraped out
90g coconut oil, melted

Pistachio orange cream

70g pistachio nuts, soaked in 150ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 8 hours
30g cashew nuts, soaked in 100ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 3-4 hours
80g/ml almond/ cashew/ oat/ rice milk
30g raw runny honey
50g coconut oil, melted
Finely grated zest ½ orange

White chocolate’ strawberries and cream Qnola base

100g cacao butter
70g cashew butter
40g raw runny honey
¼ tsp Himalayan pink salt
½ vanilla pod, split lengthways and seeds scraped out
Finely grated zest ½ lemon
100g strawberries and cream Qnola/ beetroot Qnola/ quinoa puffs

The night before, place the can of coconut milk in the fridge for the strawberry vanilla mousse layer and soak the pistachio nuts for the pistachio orange cream layer. The next day, drain and rinse the pistachio nuts and soak the cashew nuts for the strawberry layer and pistachio layer.

Line the base and sides of …

Baobab, mango, mulberry and ginger bites

It’s Thursday and it’s looking a bit grey and wet outside, so here are some energy-boosting sunshine squares to boost you through today and the rest of the week.

These delicious bites are not only energy-boosting, but super-skin boosting too. This is thanks to not only the skin-plumping good fats from cashew nuts, hemp, and sunflowers seeds, but thanks to the amazing feel-good fruit, Baobab! Baobab, I love to use Aduna, is rich in vitamin C, almost 50% fiber and higher in antioxidants than goji berries and acai berries. Vitamin C helps protect cells from oxidative stress, contributes to the normal formation of collagen in the skin and helps promote good skin health, not forgetting the antioxidant-rich white mulberries, alkalizing mango and immune-boosting ginger which is antibacterial and anti-inflammatory. These gorgeous squares are the perfect pick-me-up for when you need them plus they’re delicious, as everything we eat MUST taste great, and just happen to be very nourishing at the same time. With its great citrus flavor, baobab also really lifts up and compliments the sweet mango, whilst the mulberries add a little extra happiness!

Makes about 30 small square bites

100g dried mango soaked for 1 hour in cold water, preferably filtered
3 tsp lemon juice
Pinch Himalayan pink salt
50g cashew butter
50g hulled hemp seeds
60g sunflower seeds
60g cashew nuts, roughly chopped
20g fresh ginger, peeled if not organic and roughly chopped
50g desiccated coconut
6-8 tsp baobab powder
30g dried white mulberries

Drain the soaked mango and leave in a sieve for about 15 minutes to let the excess water drain off. Add the soaked mango, lemon juice, salt and cashew butter to the food processor and blend until a smooth paste forms. Add the hemp seeds, sunflower seeds, cashew nuts, chopped ginger and desiccated coconut and blend once more to combine. Add the baobab powder to your preferred taste and blend once more. Lastly add the whole dried white mulberries and pulse just a few times.

Remove everything from the blender and turn out into a tin lined with baking parchment. Press the mix into a rough square shape no more than 1cm thick. Place in the freezer for 1 hour to firm up and then cut into small squares. Finish the squares off by dipping them in a little extra desiccated coconut if you like.

Keep the squares in the fridge for …