Strawberry Shortcake

Inspired by Cafe Gratitude's I Am Rapture

This recipe is for a 6" diameter pan or tub.

Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup loosely packed left-over pulp from making milk or ground almonds
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3
parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut oil, melted
1 tablespoon lecithin* or 2 teaspoons psyllium husks (see notes)

Strawberry Layer and Decoration

1 1/2 cups strawberries, sliced

*Lecithin acts as an emulsifier. Look for soy lecithin (preferably non-GMO), in

granules or powdered form, at your local HFS. If using granules, make sure to grind
them up in a high speed blender of coffee grinder. You can also buy sunflower
lecithin which is raw and non-GMO.

To make the Whipped Cream:

Blend all ingredients except coconut oil and lecithin until smooth. Add coconut oil
and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

(I ended up having too much cream for the cake, and served the last of it with fresh
strawberries. Soooooo good!)

To make the Cake:

Place dates in food processor and process until a smooth paste forms. You may need
to add a little water.

Then add the rest of the ingredients and mix until smooth.

If using ground almonds instead of wet almond pulp, you might want to add a couple
of teaspoons of water for moisture.

Assembly:
Grease a spring form pan with a little coconut oil or line a large margarine tub with
plastic film.

Next form an even layer on the bottom with half of the cake mixture.

Top with 1/2 of the strawberries, followed by some of the whipped cream. Put in
fridge to set.

When firm, form another cake layer. Then top with more strawberries. (Remember to
save a few for decoration).

Again top with whipped cream and set in fridge.

When firm, gently remove cake from the pan or margarine tub and place on serving
plate.

Decorate with strawberry slices and serve.