INGREDIENTS: 2 cups date paste (just process pitted medjool dates and process in the food processor into a paste with a little water), 1/2 cup coconut oil, 2 1/2 Tablespoons vanilla, 1 teaspoon Himalayan salt, 6 cups Brazil nut flour (can sub cashew or almond flour), 1 1/2 cups strawberries chopped, 1/4 cup coconut crystals (can sub maple syrup), 2 Tablespoons lemon juice, 1/4 cup beet juice (color).

I love raw vegan cakes for special occasions and holidays, if you haven’t already surmised that from previous posts! One of the reasons I think they are so great is because they are the perfect way to show family and friends that healthy, whole, plant based foods (what our grandparents used to call fruits and vegetables) can be delicious and satisfying!