Strawberry Coconut Mage Cake

Strawberry Coconut Mage Cake

These strawberry and coconut fauxmage cake cups are the perfect no-bake dessert and a healthy treat!

Rich in healthy fats, fiber, and flavor, you'll want to keep your freezer stocked with these perfectly portioned cakes so you have them on hand at all times! 


Strawberry Coconut Mage Cake

Makes 12 servings
Soaking: 2 hours
Preparation: 20 minutes
Freezing: 1 hour



For garnish:


  • 1 1/2 cup walnuts raw organic cashews soaked for at least 2 hours
  • 1/2 cup coconut milk
  • 4 tablespoons of coconut oil
  • 1 teaspoon of pure vanilla
  • 7 large fresh strawberries, coarsely chopped
  • 2 1/2 tsp. pure maple syrup


For the crust:





  1. Mix the crust ingredients in a food processor until crumbly (don't mix too long or it will get too creamy).
  2. Combine the ingredients for the garnish in a powerful blender. The texture should become creamy and smooth.
  3. Line a muffin pan with 12 silicone cups. Distribute the crust mixture evenly and press firmly with a small spatula or the back of a spoon until the crust is firmly packed to the bottom of the molds.
  4. Then, evenly distribute the filling mixture in each of the 12 cavities, on top of the crust layer and smooth it so that the surface of each portion is relatively flat.
  5. Place the muffin pan in the freezer for about an hour to allow portions to firm up. 
  6. When ready to serve, remove from freezer and let thaw for 20 to 30 minutes (or you can eat frozen).
  7. Garnish each serving with raw cashews and fine coconut



* Soak the cashews for at least 2 hours in water to soften them before placing them in the blender. This will ensure a creamier consistency



Bon appétit!


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  • Caroline Bisaillon