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Raw Layered Dessert with Strawberry-Chia Pudding

This raw layered jar dessert is an exquisite, healthy, whole food, vegan, sugar-free dessert, which has a fresh and summery vibe!
Course Dessert
Servings 6 glasses


  • Food Proccessor



  • 200 g. Raw Cashew Nuts
  • 1 tsp. Cinnamon Powder
  • 150 ml. Water
  • 1/2 Lime Juice or Lemon

Strawberry-Chia Pudding

  • 350 g. Fresh Strawberries
  • 4 tbsp. Chia Seeds
  • 1 tbsp. Maple Syrup optional

Nut Base

  • 150 g. Almonds
  • 100 g. Dates
  • 50 g. Shredded Coconut
  • 1 tbsp. Hemp Seeds optional
  • 4 tbsp Almond Butter
  • 2 tbsp Water


Soak Cashew Nuts in Advance and make Cashew Cream

  • Pour some cold water over the cashew nuts so that they are fully covered and soak them overnight or for 6 hours. After soaking, drain the cashews, rinse under cold water and pat dry
  • Add soaked and drained cashews to the blender along with lime juice, cinnamon, and water and blend until smooth and creamy

Prepare Strawberry-Chia Pudding in advance

  • Add to the blender fresh strawberries and blend until almost smooth
  • Add maple syrup and chia seeds, and mix well (a quick blend or whisk to spread up the chia seeds evenly)
  • Keep it in a fridge from 5-6 hours and then proceed to the desert itsel.

Prepare the Base

  • Add dates and almonds to the food processor and process until they look minced
  • Add to the minced almonds and dates in the food processor shredded coconut, hemp seeds, almond butter, and hot water, slightly process until well combined
  • The mass should be sticky and thick so that it will be easy to shape the cake base

Layer Up the Dessert

  • 1. Prepare 6-8 glass jars (depending on the size)
  • Spread the nut base equally between the jars and press to the bottom with fingers or a flat-ended kitchen tool, flatten them up
  • As a second layer add the lime-cashew cream to each jar
  • As a top add the strawberry-chia pudding and garnish with mint leaves.
Keyword raw cake, raw dessert