Vegan strawberry and coconut cake without oven 🍓

1. For the BASE- The cashews and almonds must be soaked for a minimum of 3-4 hours. Put the almonds, dates and cashews in a food processor. Grind until everything is integrated. Spread this paste on the mold we are going to use and put it in the freezer.

2. For the FILLING: put the strawberries in a saucepan over medium heat with the juice of a lemon and mash until it is like a puree. Add the coconut milk and stir until everything is well integrated. When it cools down a little, we pass it to a food processor and blend so that there are no lumps.

Dissolve the Agar Agar as indicated by the manufacturer in water and once it is all integrated, add the previous mixture and stir well. Pour it over the cake base. Place in the refrigerator for at least 6-8 hours. 4. Serve with strawberries on top and chocolate shavings.