Healthy raw strawberry cake, my summer gift to you all!

I'll share one of my favorite recipes for the summer to you all.

Its super YUMMY, gluten free, sugar free, vegan.. and did I say.. super YUMMY!

2 years ago I had the chance to make a book with Swedens biggest publisher Bonnier. It was for sure a bucketlist item to remember, making my own book. Raw fika is the name of the book. FIKA is a word, typical for Sweden. Me and my business partner Maria, wanted to make fika more healthier and cleaner. So we made a dessert book with only raw food.

Fika (Swedish pronunciation: [²fiːka]) is a concept in Swedish (and Finnish) culture with the basic meaning "to have coffee", often accompanied with pastries, cookies or pie.[1] A more contemporary generalised meaning of the word, where the coffee may be replaced by tea or even juice, lemonade or saft for children, has become widespread. In some social circles, even just a sandwich or a small meal may be denoted a fika similar to the English concept of afternoon tea. In Sweden pastries in general (for example cinnamon buns) are often referred to as fikabröd ("fika bread").The Swedish tradition is spreading through Swedish businesses around the world

STRAWBERRY DREAM
16 bits of super yummy cake

CRUST
3 dl almonds
15 pitted dates
2 tsp vanilla powder
1 pinch of sea salt

CREAM FILLING
2 tbsp of lucuma powder (skip if you don't have it)
5 dl (2 1/4 cups) cashew nuts
1 tsp vanilla powder
1 dl (1/2  cup) honey or agave
1 dl (1/2  cup) of water
1/2 dl (1/4 cup)  lemon juice
2 dl (1 cup) cold-pressed coconut oil

STRAWBERRY FILLING
Half of the cream filling
450 gram (16 oz) fresh strawberries
1 1/2 dl (1/2  cup+3 tbsp) cold-pressed coconut oil
1 tbsp honey

DECORATION
Fresh strawberries

Mix all ingredients to the crust of the food processor until the dough is firm and hold together. Spread the crust to an even layer in a spring form.
Mix all the ingredients, except the coconut oil,  to the cream filling into a smooth cream, use a high speed blender.  Add the coconut oil and mix again until smooth.
Pour half of the filling over the crust.
Use the rest of the cream filling, add the strawberries, coconut oil and honey. Mix and pour it over the cream filling. Put in the freezer for 3 hours.
Decorate with more fresh strawberries.
EAT.