Mini Strawberry Cakes



  • 1 cup almonds
  • 3/4 cup dates
  • 1/2 tsp vanilla
  • Dash of pink salt

Strawberry Cake Filling

  • 1 1/2 cups soaked cashews
  • 1 cup strawberries
  • 1/3 cup coconut oil - melted
  • 1/3 cup maple syrup
  • 3 Tbs lemon juice
  • 1 tsp vanilla extract
  • Pinch of pink salt
  • 1.2 oz bag freeze dried strawberries - optional
  • 1/2 cup strawberry slices - for garnish


To make the crust:

  1. Pulse crust ingredients in a food processor until sticky crumbles form.
  1. Press crust into silicone cupcake molds (using a small measuring cup works great)

To make the cake:

  1. {Use cashews that have been soaked overnight in a bowl of water, or soaked in hot water for 2 hours} Blend cashews smooth in food processor & scrape down the sides.
  1. Optional: Blend freeze dried strawberries into a powder using a small blender. (Results in 1/3 cup powder.)
  2. Add remaining filling ingredients and blend again.
  3. Taste & adjust, adding an extra splash of maple syrup (or tsp of powdered coconut sugar), if needed.
  4. Pour filling on top of mini crusts. Smooth with a spatula.
  5. Freeze 4-6 hours (or overnight) until solid, then remove from silicone.
  6. Garnish with sliced strawberries. Transfer to fridge until ready to eat, or set on the counter to thaw until softened. Enjoy!