Satori Strawberry Dreamcake

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

Satori Strawberry Dreamcake

Makes: 1 7.5” dreamcake cut into 8 slices, with 3mg of THC per serving

Equipment needed:

  • High-speed Blender
  • 7.5" Springform Pan
  • Parchment Paper
  • Freezer

For the crust:

  • 2 cups granola
  • 1/2 cup dried strawberries
  • 1/4 cup chocolate chunks
  • 7-8 pitted dates
  • 1 tbsp agave syrup
  • 3 tbsp melted butter

For the filling:

  • 3 cups raw, unsalted cashews (soaked overnight)
  • 1/2 cup coconut cream
  • 2 tsp vanilla
  • 1 tbsp lemon juice
  • 3 tbsp agave syrup
  • 2/3 cup dried strawberries

For the strawberry chia jam topping:

  • 1 cup fresh strawberries, tops removed
  • 3 tbsp lemon juice
  • 1 tbsp chia seeds
  • 1 tbsp agave syrup

For serving:

Directions:

  1. The day before making, use a large bowl to soak 3 cups cashews in water (enough to cover cashews by about an inch) overnight.
  1. The next day, put dates, granola, dried strawberries, chocolate chunks, and agave syrup together in a high-speed blender or food processor.
Dates, granola, dried strawberries, chocolate chunks, and agave syrup together in a high-speed blender.
  1. Pulse until a coarse sand-like texture is achieved, scraping the sides of the blender periodically to make sure the dates are evenly incorporated.
  1. 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.
Crust mixture in a bowl.
  1. Prepare a 7.5” springform pan by greasing the sides well with coconut oil, then line the bottom with parchment paper.
  1. Press and smooth the crust mixture into the pan with a spoon, then freeze the crust while preparing the filling.
Putting the crust mixture in a pan.
  1. Rinse blender, then add the soaked and drained cashews, coconut cream, vanilla, lemon juice, and agave syrup to the blender. Blend until smooth.
The first layer of cheesecake filling in a blender.
  1. Pour two-thirds of the filling into the chilled crust, smooth with a spatula, then cover and return to the freezer.
Two-thirds of the filling in a pie pan
  1. Add the 2/3 cup dried strawberries to the mixture left in the blender for the second layer. Blend until smooth.
Blending the second layer of cheesecake in a blender.
  1. 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.
Spreading the second layer over the first layer.
  1. 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.
Blending the fresh strawberry chia topping.

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!

Two-layer strawberry dreamcake.
Individual serving of Strawberry Dreamcake.