This cashew and strawberry low carb slice is a delicious dairy-free dessert for those who can handle a few more carbs are not as insulin sensitive and who love the taste of strawberries.
As I mentioned above, this recipe is not strictly keto. I want to point this out to those who are looking for keto recipes as I am personally annoyed when recipe bloggers don’t explicitly mention that the number of carbs might be too high for some people. Never the less, for those who are not strictly keto (and there are plenty of readers who aren’t) then this recipe is for you.
I want to give full credit to the original creators of this recipe, (Taste.com.au) as they inspired me to create a lower carb version of their strawberry slice that was recently released in their magazine which is distributed around our local supermarket (Coles). They included pistachios in the base, along with maple syrup and a few with higher carb ingredients that you can easily switch out to be lower in carbs, so I wanted to give this a try.
Going dairy free can be hard for some people. Dairy is a huge factor in most peoples diet, and can often be a silent offender in weight loss stalls, inflammation and gut distress. “I can’t have cheese? – No way I’m going dairy free” is most peoples reaction when you mention that dairy could be a contributing factor to a weight loss stall, so I totally understand!
The problem is, dairy is such a great source of additional fat, so removing it tends to lead to removing fat as a macronutrient in favor of protein. Whilst this isn’t necessarily a bad thing for females in particular, its best to keep your fat high in the beginning stages of a low carb diet. Otherwise you’ll find yourself washed up on an energy-deprived island wanting to eat your entire fridge’s worth of sugar just to feel satisfied. We don’t want that!
I really hope you enjoy making this recipe, and if you’re strict keto, then you might enjoy one of my new york baked cheesecakes more than this slice. Enjoy!
Cashew and Strawberry Low Carb Slice
Ingredients
Base
- 150 g Almonds
- 90 g Walnuts
- Pinch Sea Salt
- 7 Drops Stevia
Filling
- 450 g Cashews
- 280 ml Coconut Cream
- 2 Tbsp Coconut Oil
- 1/2 Whole Lemon Juice
- 250 g Strawberries
- 1 tsp Vanilla Extract
- 30 Drops Stevia
Instructions
Base
- Place the almonds, walnuts, sea salt and 7 drops of stevia into a food processor. Line a 7 X 11" slice tray with parchment paper, and press the base mixture into the bottom until it creates a flat surface. Refrigerate for 30 minutes.
Filling
- Place the cashews into a large mixing bowl, cover with water and soak for 4 hours (or overnight).
- Place the cashews, coconut cream, coconut oil lemon juice, vanilla extract and stevia into the food proccessor (keep the strawberries for later). Blend until smooth.
- Place half of the mixture on top of the base, and place in the fridge for at least 30 minutes.
- With the remainaing half, place 2/3 of the strawberries and add them to the left over cashew filling inside the food processor. Blend until smooth. Layer on top of the existing slice, and with the remaining strawberries, slice them up into thin slices and use them to place on top of the filling.
- Place in the fridge for 2 hours until completely set. Slice and enjoy.
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