Points as desired... I got 10 points out of it.
Ingredients: base: 250-320 grams of dates (pitted and if they are hard dates, soak in boiling water for 20 minutes), juice of ½ lime (the zest of half a lime is also very tasty), 80 grams of coconut grater and 80 grams of (unsalted) cashew nuts (soak in boiling water for 2 hours).
Filling: 500 grams of rhubarb, 400 grams of (frozen) strawberries, 2 tbsp of icing (Green Sweet Icing), 6 grams of agar-agar + 100 ml of water.
Step 1
Take a cake tin (I used a quiche tin) and line it with baking paper. Also make sure there is room in your refrigerator!
Step 2
Place the soaked dates, cashew nuts, coconut husks and juice in the food processor. If all goes well you will get a sticky dough ball. Is it too dry? Then add more dates. Too wet? Then you use some more coconut husks. Play around with it a bit yourself, I don't know which dates you use.
Step 3
Use your dough ball to make the bottom of the pie. Then put it in the refrigerator so that it can harden.
Step 4
Clean the rhubarb and cut into large pieces. Place them together with the frozen strawberries in a pan with a layer of water. Put it on the stove and after about 15 minutes it will be ready. Drain and let it drain. Do you use fresh strawberries? Then you don't have to cook them.
Step 5
Place the rhubarb in the food processor together with the strawberries and 2 tablespoons of Green Sweet Icing. Make sure you have a smooth smoothie.
Step 6
Take a saucepan and add 6 grams of agar-agar with 100 ml of water. Bring to the boil while stirring. Then add the rhubarb-strawberry mixture. Keep stirring well for 2 minutes.
Step 7
Take the base out of the refrigerator and pour the rhubarb-strawberry mixture onto the base. Now place in the refrigerator and let it set. After 2-3 hours your cake is ready to be cut.
Step 8
Cut the number of slices you want from the cake. You can also freeze the cake (in separate slices). Would you like to bring a piece of cake? Then use your boho tiffin. Do you eat it later in the day? Put your boho tiffin in the refrigerator for a while.
The cake can be kept in the refrigerator for about 3 days.