These Raw Strawberry & Coconut Mini Ice Cream Cakes are vegan, refined sugar free, dairy free, & gluten free. This recipe is similar to a raw cheesecake, but we made each layer to be a little less thick than a traditional raw cheesecake so that the cakes would be frosty, cold, and creamy, but melt on your tongue like an ice cream.
The base of the cakes is made with shredded coconut and almond flour. It’s crunchy, sweet and nutty. The strawberries are added in at the very end of processing the crust so that they stay in little pieces instead of getting blended into the whole mixture.
Raw Strawberry & Coconut Mini Cakes
Do not refrigerate your cake. Store in a cool, dry place before serving. Ideally you should store your cake in the box it arrives in until required. Once cut, store in an airtight container.
