Another one from Vanelja - a rawish cake with the right combination of strawberry tang, fragrant rose and rich chocolate.

1 1/2 c almonds
6 dates
2 tbs cacao powder
pinch salt

1 c cashews
1 c strawberries, fresh or frozen
1 banana
1 tbs rosewater or extract
1 tsp vanilla extract
juice of a lemon
1/4 c grated cacao butter, melted
1/4 c coconut oil, melted

2/3 c grated cacao butter
3 tbs coconut oil
1/2 c cacao powder
2 tbs honey or rice syrup
pinch sea salt

First, soak the cashews in filtered water for 1-2 hours. Drain and rinse. If you're using frozen strawberries, defrost then drain excess liquid (use it in a smoothie).

For the base, line a 20cm springform round cake tin. Blitz almonds and dates in a food processor until smooth. Add cacao and salt. If the dough isn't binding add another date or tbs honey/rice syrup. Press evenly into the cake tin and put in fridge or freezer while you make the filling.

Blitz the cashews, strawberries and banana in a blender or food processor until smooth. Add rosewater, vanilla, lemon juice and sweetener. Slowly add in the melted coconut oil and cacao butter and mix well. Pour filling over the cake base and return to the freezer for 2-3 hours to firm.

Once set, remove the cake from the tin and place onto a serving plate.

Make the icing by melting the cacao butter and coconut oil on top of a double boiler. Stir in the cacao powder, salt and sweetener. Adjust for sweetness. Spread the icing all over the cake.

Keep in the fridge until serving or cut into pieces, wrap in cling film and store in the freezer for your next go-to dessert,