I'm interrupting this dating blogroll to talk about... CAKE!

Today is my colleague Gai's birthday. Gai is my trainer at DFR and taught me everything I know. One of her first lessons was the importance of showering your trainer with treats and birthday songs on her special day. I made this raw strawberry bliss cake, and I'm posting the recipe below as requested. Happy Birthday Gai!! (p.s. I'm a trainer now and my birthday is coming up soon... just sayin')

RAW STRAWBERRY BLISS CAKE 

Ingredients

Crust:
• 1 cup raw almonds
• 1/2 cup raw pecans or walnuts
• 2/3 cup chopped dates
• 1/4 tsp sea salt

Filling:
• 1 1/2 cups raw macadamia nuts, soaked overnight
• 1/3 cup raw agave nectar
• 1/4 cup fresh lemon juice
• seeds of 1 vanilla bean (I often add a few drops of pure vanilla extract too)
• 1 cup chopped strawberries

• Instructions

Crust:
1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates and salt and process to combine. The mixture should stick together when press between two fingers. If it seems a little dry, add a teaspoon or two of water.
2. Press the mixture firmly and evenly into the bottom of two mini 4.5-inch springform pans (or one large 10-inch spring form pan). Set aside.

Filling:
1. In a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla bean seeds until smooth (this may take a few minutes).
2. Spoon about 1/3 cup of the mixture into each of the springform pans and smooth out the top.
3. Add the strawberries to the remaining mixture in the food processor and process until smooth.
4. Add the mixture to the top of the vanilla filling (there should be enough for about 1/3 cup each) and smooth out with an offset spatula or the back of a spoon. Place the pans in the freezer for at least 2 hours or more to set. This tart can be frozen for several weeks. Just wrap the pan tightly in plastic wrap and tin foil. Let sit at room temperature for about 10 minutes before serving

You may now lick the bowl! :)