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 cream140g cashew nuts, soaked in 300ml filtered water with ½ tsp Himalayan pink salt/ sea salt for 3-4 hours250g strawberries tops removedFinely grated zest ½ lemon25g/ml lemon juice100g raw runny honey¼ tsp Himalayan pink salt1 ½ tsp baobab powder, see note below½ vanilla pod, split lengthways and seeds scraped out90g coconut oil, melted Pistachio orange cream 70g pistachio nuts, soaked in 150ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 8 hours30g cashew nuts, soaked in 100ml filtered water with ¼ tsp Himalayan pink salt/ sea salt for 3-4 hours80g/ml almond/ cashew/ oat/ rice milk30g raw runny honey50g coconut oil, meltedFinely grated zest ½ orange White chocolate’ strawberries and cream Qnola base 100g cacao butter70g cashew butter40g raw runny honey¼ tsp Himalayan pink salt½ vanilla pod, split lengthways and seeds scraped outFinely grated zest ½ lemon100g 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.…

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.…