STRAWBERRY-KESHIUSHEYK

INGREDIENTS:

Almonds - 0.5 cup

Dates - 0.5 cup

Salt - 0.25 teaspoon

Raw cashews - 1.5 cups

Lemons - 1.5 pieces

Honey - 2 tbsp.

Coconut milk - 0.5 cup

Strawberries - 1 cup

PREPARATION:

1. Fill cashew with water, after two hours drain the water.

2. Crush the almonds and dates together with the salt in the blender. Evenly tamp the resulting mass into a split baking dish. The bottom layer is ready. After the freezer, it will resemble the snickers to taste.

3. Grind cashew, lemon juice, honey and coconut milk in a blender. Mix well until a uniform thick, dense cream. 2/3 of the cream evenly spread on top of the lower layer. In the cream, left in the blender, add the berries and mix again well. Lay out the final berry layer and send the mold to the freezer until the cake hardens.

4. For an hour before serving dessert, move the cake from the freezer to the refrigerator. Cut with a sharp knife into pieces, and serve with fresh berries and tea, or lemonade.

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