It feels like it has been forever since I posted a recipe, and that’s well… because it has been! Sadly I had a little bit of an accident at my Brazilian Jiu-Jitsu class and dislocated my finger, tearing all of the ligaments and damaging a tendon so I’ve been stuck with a splinted finger and been unable to do my work but I’m powering through now as much as I can so expect an influx of recipes coming your way shortly! Today’s delicious recipe is for some scrumptious Strawberry and Schisandra Raw Cakes made with the wonderful Indigo Herbs’ Schisandra and strawberry powders.
These delicious Strawberry and Schisandra Raw Cakes are the perfect summer treat that will leave your skin glowing. Schinsandra berry adds a delightful tang whilst detoxing your liver and regulating your energy and stress levels.
DISCLAIMER: Please note, I was sent some wonderful goodies from Indigo Herbs, and paid real money, to create a delicious recipe for you all. All opinions are my own and 100% honest. For more info scroll to the bottom of this post.
As you all know I’m pretty big on adaptogens and Schisandra berry is one of my absolute favourites. It lends a sort of fun tang and fizz to any dish and really reminds me of a much milder effect than you get from an electric daisy – if you don’t know what I’m talking about electric daisies make your mouth water and it’s a bit like sticking your tongue on a 9-volt battery. Anyway, it goes really well with any berry and even citrus fruits. It’s definitely the most unique tasting ingredient you can have in your kitchen arsenal. But, Schisandra also totes some pretty banging benefits such as detoxifying your lungs, heart, and kidneys, pepping up your energy levels, and regulating your hormones meaning that you’ll feel less stressed and look a lot more glowy.
I’ve only really ever used freeze-dried fruit powders in raw desserts but Indigo Herbs actually slow dry theirs and the result is still pretty potent in both nutrition and flavour but you will need to use quite a bit more than if you bought freeze-dried fruit powders to get the same fruity taste. The colour also isn’t as vibrant but it still lends a pretty pinkish-red hue to whatever you add it to. Strawberries are packed full of vitamins C and K, and the minerals folic acid, manganese, and potassium. Of course, like most fruit, they’re also chocca with fibre and antioxidants meaning that they’re great for your skin and your digestion and when paired with Schisandra they’re like a supermodel’s nutritional dream team.
Anyway, enough of my waffling on. If you’d like to know how these taste I can telly ou now – they’re super creamy, and taste, well…. like strawberries! The texture is silky smooth and you get a whopping amount of healthy fats from the nuts in the base and coconut oil within the filling. If you’re useless at baking then get unbaking these Strawberry and Schisandra Raw Cakes – I promise that you will not be disappointed!
Looking for some more awesome recipes using adaptogens? Why not try my Red Velvet Freezer Fudge with Rhodiola or if that’s not your kind of jazz then why not try my Healthy Exotic Freakshake and throwing in a little CBD or ashwagandha? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 1 cup desiccated coconut
- ½ cup cashews
- ½ cup walnuts
- ½ cup medjool/deglet noor dates
- 1 tbsp pure maple syrup
- Generous pinch sea salt
- A punnet/2 cups fresh strawberries (hulled)
- 1 cup cashews (soaked overnight, rinsed and drained)
- ⅔ cup melted coconut oil
- ⅔ cup coconut milk
- ½ cup maple syrup
- ¼ cup plus 2 tbsp Indigo Herbs Strawberry Powder
- 1 tbsp Indigo Herbs Schisandra Powder
- 1 tbsp vanilla extract (optional)
- 6 medium strawberries (hulled and sliced)
- Grease and line a small brownie tin (8.5cm x 6.5cm) with greaseproof paper, be sure to leave enough excess so that you can lift the cakes out easily. Alternatively, use a loose-based tin. (See notes on how to use a silicone mould.)
- Combine all of your ingredients for the base into the bowl of your food processor. Pulse a few times before processing until the mixture just begins to ball together. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
- Drop your base mixture into your lined tin and be sure to press down firmly until evenly distributed, use an offset spatula to help even the surface. Place into the freezer for 30 minutes, the fridge for upto an hour, until firm.
- Next, place all of the ingredients for the filling into your food processor and blend until smooth. Again you'll need to scrape down the sides periodically to ensure that it all mixes together evenly.
- Remove your base from the freezer and pour over your strawberry filling. Tap the tin on the surface to remove any air bubbles and freeze for a further 2-3 hours, or place in the refrigerator for 6-8 hours, until set.
- Using a clean knife slice into 8 equal squares, wiping the knife between cuts. Place sliced strawberries on top and serve immediately. Alternatively store (without strawberry decorations) in an airtight container in the freezer and consume within 1 month. To defrost, place your portions into the refrigerator overnight before serving then top with sliced strawberries.
*All cup measurements used are UK cup measurements and so 1 cup = 250ml. Please note that the prep time is largely setting time.
Disclaimer: Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazingly delicious recipe for you all. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
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