Raw strawberry nut cake - gluten free, no eggs, butter, milk, flour and baking

Ingredients for one small cake (4-6 servings)

Ingredients for the crust:

• 1 1/2 cups pecan
• 1/4 teaspoon salt
• 6 dates

Method of preparation:

• Blend all ingredients.
• Divide the resulting paste is divided into two parts.

Ingredients for the filling:

• 3 cups cashews - they need to be pre-soaked for at least 4 hours
• 1/2 cup of water
• 1 tablespoon lemon juice
• 1/3 cup agave syrup or honey
• 1/2 cup of coconut oil
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup of whole strawberries
• 1 cup strawberries , sliced

Method of preparation:

• Blend cashews, water, lemon juice, agave syrup, coconut oil, salt and vanilla extract untill it's creamy.
• Divide the resulting paste into two equal parts.
• Transfer one half into a bowl and set aside, put the other half into a blender, add whole strawberries and blend again.

Ingredients for peanut topping:

• half of the crust paste
• 1/4 cup pecan
• 1/4 cup coconut shreds
• a few tablespoons agave syrup or honey

Method of preparation:

• Mix all ingredients thoroughly.

Putting it all together:

• Grease the mold with coconut fat and form the crust.
• Form the first layer with the filling, the half without strawberries.
• Make another layer with sliced ​​strawberries.
• Form the next layer with the filling, the half with strawberries.
• Decorate with the topping.
• Cool the cake in the refrigerator for at least 2 hours before serving.