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rhubarb strawberry pie.jpg

What do you need:

bottom:

  • 250-320 grams of dates (pitted and if they are hard dates, soak in boiling water for a while),
  • juice of a ½ lime (zest of half a lime is also very tasty),
  • 80 grams of coconut grater
  • 80 grams (unsalted) cashew nuts (soak in boiling water for 2 hours).

Filling:

 

This is how you make it:

Take a pie pan (I used a quiche pan) and line it with baking paper. Also make sure you have space in your fridge!

Place the soaked dates, cashews, coconut shreds and juice in the food processor. You should end up with a sticky ball of dough. Is it too dry? Then add more dates. Too wet? Then you use a little more coconut traps. Play a bit yourself, I don't know which dates you use.

You make the bottom of the cake with your dough ball. Then put it in the fridge so that it can harden.

Clean the rhubarb and cut into chunks. Put them together with the frozen strawberries in a pan with a layer of water. Put it on the fire and after about 15 minutes it is ready. Drain and drain. Do you use fresh strawberries? Then you don't have to cook them.

Put the rhubarb together with the strawberries and 2 tablespoons of Greensweet Icing in the food processor. Provide a smooth smoothie.

Take a saucepan and put 6 grams of agar agar in it with 100 ml of water. Bring to the boil while stirring. Then add the rhubarb-strawberry mixture. Keep stirring well for 2 minutes.

Take the bottom out of the refrigerator and pour the rhubarb-strawberry mixture onto the bottom. Now put in the fridge and let it stiffen. After 2-3 hours your cake is ready to be cut.

Cut the how many points you want from the cake. You can also freeze the cake (in individual slices).

The cake can be kept in the fridge for about 3 days.

 

Source / photo: Manon de Wit