Smooth, tart, and oh-so-perfect topped with a Satori cannabis-infused chocolate-covered strawberry, this non-dairy "cheesecake" checks all the boxes for a sweet, creamy, satisfying indulgence. Fully no-bake and no-fuss, simply throw the ingredients in a high-speed blender, pour into a pan, and then freeze it until ready to serve.
Made with cashews, coconut milk, lemon juice, and strawberries, this raw “cheesecake” uses uncomplicated ingredients to make a luscious and impressive strawberry treat. It truly comes together like a dream, and so we call it “Dreamcake.”
Satori Strawberry Dreamcake
Makes: 1 7.5” dreamcake cut into 8 slices, with 3mg of THC per serving
The day before making, use a large bowl to soak 3 cups cashews in water (enough to cover cashews by about an inch) overnight.
The next day, put dates, granola, dried strawberries, chocolate chunks, and agave syrup together in a high-speed blender or food processor.
Pulse until a coarse sand-like texture is achieved, scraping the sides of the blender periodically to make sure the dates are evenly incorporated.
Put crust mixture into a large bowl and add 3 tbsp melted buttery spread, mixing the granola and dates with the butter using your hands (or a dough mixer), until a moldable dough forms. Add more butter if it’s still too dry, or more granola if it’s too wet, aiming for the mixture to hold a shape when pressed together.
Prepare a 7.5” springform pan by greasing the sides well with coconut oil, then line the bottom with parchment paper.
Press and smooth the crust mixture into the pan with a spoon, then freeze the crust while preparing the filling.
Rinse blender, then add the soaked and drained cashews, coconut cream, vanilla, lemon juice, and agave syrup to the blender. Blend until smooth.
Pour two-thirds of the filling into the chilled crust, smooth with a spatula, then cover and return to the freezer.
Add the 2/3 cup dried strawberries to the mixture left in the blender for the second layer. Blend until smooth.
Spread over the first layer already in the pan, then freeze for at least 4-6 hours before serving. Can be kept frozen in an airtight container in the freezer for up to 3 weeks. Let thaw in the fridge for an hour, or at room temperature for 15-20 minutes, before serving.
Make the fresh strawberry chia topping: Blend 1 cup fresh or frozen strawberries (thaw if frozen), 2 tbsp fresh lemon juice, and 1 tbsp chia seeds together until well combined.
Time to Assemble!
Pro tip: When serving a chilled cake, run your knife under hot water then dry it to have a warm blade to slice with!
Top each slice with the strawberry chia jam, some whipped topping, fresh strawberries, dried strawberries, and a Satori cannabis-infused chocolate-covered strawberry bite. Enjoy!
Satori Chocolates are hand-crafted, artisanal chocolate edibles of the highest quality, globally sourced ingredients to provide the richest microdosing experience.