American Flag Raw Cake

Ingredients for the crust:

• 3 cups walnuts, soaked overnight and dehydrated for 1 hour
• ½ cup raw carob powder
• 7 Medjool dates, soaked for 1-2 hours, depitted and cut into pieces
• ¼ tsp. Celtic sea salt
• dash of vanilla or seeds from 1 vanilla bean
• 1/8 cup water, reserved from soaked dates

Ingredients for the filling:

• 4 frozen bananas, cut into chunks
• 2 cups strawberries, cut into pieces

Ingredients for the topping:

• 2 cups nuts, such as macadamia, cashews, pine nuts, or a mix, soaked for 2 hrs. and rinsed
• 2 tsp. lemon juice
• 2 Tbs. honey
• 1/2 cup + 2 Tbs. water from soaked dates

To decorate the cake in the form of the American flag:

• ½ cup unsweetened shredded coconut (background)
• blueberries (for blue sky)
• raspberries (for red stripes)
• bananas (for stars).

Directions:

Crust. Process all the ingredients in a food processor, until the mixture sticks together when pinched between your fingers. Spread the crust on the bottom of a Pyrex dish (13x9x2 inches) with the help of your fingers.

Filling. Blend bananas and strawberries in a food processor until well blended. Spread the filling over the crust evenly. Place the dish into the freezer for about 45-60 min. until the top layer becomes more solid.

Topping. Combine the topping ingredients in a high-speed blender, and blend until thoroughly blended. Spread the topping evenly and gently over the filling, using your fingers or a spoon, and sprinkle with coconut flakes.

Decorate the cake with berries, using a small star-shaped cookie cutter for banana stars.