Raw strawberry cream slice

Strawberries and cream are such a classic flavour, right? I couldn’t resist turning it into a light and healthy dessert, albeit prettily presented in the form of this Raw strawberry cream slice. You’ll need a blender and food processor to whop these up, some whole food pantry ingredients, fresh strawberries and hungry mouths to feed.

Layer 1 of the Raw strawberry cream slice

The base of this slice is one of my favourite cake bases and I use it time and again. In Australia, pecans are pretty expensive, so if you don have access to those you can sub for walnuts or cashews in a pinch. I adore the use of pecans for both their flavour and texture, but I do think their use in more warranted if you live in the northern hemisphere. Either way, here is what you will need:

• Raw or toasted pecans. I use activated, and you can read about that here.
• Raw cacao or dutch pressed cocoa. Both and good.
• Shredded coconut- adds a natural sweetness and nice texture
• Medjool dates- helps to bind and adds sweetness. Yes, you can use dry dates but you will need to use more of them and soak them in water prior to use
• Coconut oil- helps the base to set firm but if you don’t like/have coconut oil you can sub for roasted almond butter

The process i pretty simple. You will grind the dry ingredients until small crumbs form, then add the wet ingredients to form a dough. See? Simple.

Layer 2 of the raw strawberry cream slice

The creamy filling is made up from mostly whole food ingredients, is light and fluffy if you blend it with a high speed blender.

• Raw cashews- they make the bulk of the base here. You can use macadamia, too, just make sure you choose raw and unsalted nuts
• Fresh strawberries. If you use frozen ones make sure you defrost them before use as this recipe uses coconut oil which sets hard at low temperatures (and thus frozen berries might result in clumps of oil forming). You can absolutely swap for your preferred berry.
• Vanilla extract. Always.
• Coconut milk- the thick, canned variety. I like the Ayam brand- it has no weird ingredients, is super creamy and tastes best in my opinion. Try to buy a nice tasting coconut milk as this will adjust the flavour of your cake.
• Coconut oil- virgin or refined if you prefer no coconut taste
• Pure maple syrup- my favourite liquid sweetener, but can be subbed for any liquid sweetener. Rice malt syrup works well here.

The process here is straight forward too. Blend everything in a high-speed blender until very smooth then scrape on top of the base and set in the freezer for 2 hours. After this time, transfer the slice to the fridge to allow it to set overnight.

Finally, when you are ready to serve, you will decorate the top with freshly sliced strawberries. As cut strawberries do not keep well it is important that you don’t add them on top until you are ready to serve (and in particular do not freeze them- defrosted strawberries are gross). The cut strawberries will only last around 12 hours, so decorate them in batches if need be.

A further note on berries

If you want a less finicky option, swap your strawberries for raspberries. Raspberries defrost much better than strawberries and so you can press them into the top of the slice before putting into the freezer. See the notes section of the recipe card for more details here.

I am sure you will enjoy this slice as much as we do. As always, we welcome any feedback, comments or questions below. If you like this slice, you will love some of these other no bake vegan desserts:

• Healthy peanut butter fudge 
• Lemon and raspberry jelly cheesecakes 
• No bake red velvet slice 
• Raspberry and chocolate slice

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