These no-bake vegan strawberry cream mini-cakes are decadent and sweet. This dairy-free raw cake recipe is perfect for any occasion.
I always see so many beautiful layered desserts when browsing through Instagram. I’ve tried a few myself but have never had luck with making them even. I’m the furthest thing from a perfectionist. My priorities are to get things done quickly and efficiently. But unfortunately, that means I really struggle with making things neat! This dessert is no exception. But I do think it turned out a little better than many of my other layered dessert attempts!
I actually made this dessert a couple of weeks before we moved interstate when I was desperately trying to use up as much stuff as I could from our fridge and pantry. And I had a few strawberries I didn’t want to go to waste.
The recipe is adapted from the front cover of a magazine. I kept the filling mostly the same but changed the base to accommodate the ingredients I had on hand. It has a very creamy texture and I’m so glad I have it a go because now I’m a lot more comfortable using coconut cream in raw desserts. I avoided using it for the longest time because I was afraid the coconut flavor would overpower the dessert, but I actually find it very mild! Milder than coconut milk and it has an amazing creamy texture! The recipe is raw, vegan, dairy-free, refined sugar-free, and gluten-free. Hope you enjoy it.
Craving more decadent dessert recipes? Try making my vegan caramel tarts with pecan butter and chocolate! This recipe is very nutty so it is quite heavy. And even though there is no real sugar in this recipe; blended dates are incredibly sweet! So it’s also a very sweet recipe. The flavors come together beautifully.
You can also try making my indulgent vegan no-bake coconut and chocolate bounty slices. You can satisfy your sweet tooth with these raw coconut and chocolate bars. They feature a coconut base and a delicious chocolate coating.
This recipe was republished with permission from Hazel and Cacao.
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