This cake tastes like a strawberry milkshake. The best part is: it's good for you and really easy to make. Oh, that was two parts.

I been tryin' to include more colour in my diet lately. Don't get me wrong, I have green smoothies and carrot juices, banana blueberry nice cream and baked jewel yams like everyday. But I DO admit I get into routines. I let myself fall into the pattern of ONLY having the things just listed, day in and day out. So I guess a better way of saying "tryin' to include more colour in my diet lately" is: I am trying to get a more colourful VARIETY out of my diet these days. Inspired by Instagram accounts like this one, I realized I'd gotten lazy with trying new fruits and veggies. So off I went to the grocery store yesterday and bagged up a bunch of fresh ingredients I haven't gotten in awhile: papaya, mango, broccoli, purple cabbage and grapefruit. And I got tangelos too, which I had never had before but lemme tell ya: they are deliciously juicy and sweet, very similar to oranges but cooler-looking.

Then today I went to my fave organic vegan grocery store downtown, Eternal Abundance. Pretty sure I was MEANT to visit because they were having their monthly 15% off customer appreciation day thingy. Perf. I stocked up on all things beautiful: more mangoes, apples, collard greens, more broccoli, cilantro, more tangelos, oranges, avocado and coconut meat. OH. AND. BHARI. DATES. You need them in your life. That is all. Get 'em from here if you're in North America.

So I have been juicing up a storm and adding waaaay more greens to my meals. I actually put purple cabbage in my smoothie. These are new horizons and I am lovin' it. Some people think social media sites like Facebook, Pinterest and Instagram are just a waste of time but I have to disagree. They have the ability to inspire me. When I get a little bored with my go-to meals, I just look through my IG feed and find myself reinvigorated with raw vegan kitchen creativity. So now that I have written a decent-length post, I can offer you a recipe. Check out this sexy best.

[ makes 8-10 servings ]

1 cup rolled oats
1 cup almonds 
Dates, if needed

Cream cake:
2 cups frozen strawberries
2 cups cashews, soaked in water for at least an hour then rinsed 
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/2 cup water
2 tablespoons lemon juice
2 tablespoons coconut oil

Carob drizzle:
1 tablespoon carob powder 
2 tablespoons maple syrup
1 tablespoon coconut oil (optional)

To make the crust: grind the oats and almonds into flour in a high speed blender and then continue until they become a paste. This works perfectly if you have a Blendtec blender outfitted with the Twister Jar, but otherwise you may need to add some dates so it sticks together more, and do it in a food processor. You want to end up with a mixture that holds it's shape when you press it together so add as many dates as needed, or some coconut oil or water. Press into the bottom of a lined spring form pan (mine was about 6 inches). Put in the fridge.

To make the cream: blend all the ingredients - except the strawberries - together until smooth and thick, like {non-dairy} yogurt. Set aside about 1/4 or 1/3 of this mixture in a bowl. Throw the strawberries in the blender with the mixture that's still in there and blend until it's smooth and a lovely pink. You still want the texture to be like very thick yogurt so if it's too thin, add some more coconut oil, cashews, or some dates. Pour onto your crust, then scoop on the remaining white cream mixture, spreading it evenly. Or not. Put the cake in the fridge for at least 12 hours, but preferably 24-48 hours, so the flavours can get to know each other.

To make the carob drizzle: melt the coconut oil (if using) and then stir together all the ingredients until smooth. Garnish the cake with fruit and nuts, drizzle with carob sauce, and enjoy!

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