Yoga Kitchen & Co.: No-Bake Strawberry Icebox Cake

MOVEMENT & FOOD, THE GREAT UNITER.

Hi friends!

On September 24, 2016 Yoga Kitchen & Co. launched. This intimate yoga and dining experience was super fun to curate. All of my loves intersected - gathering people together, cooking, yoga and eating. Selecting the menu was an adventure; exploring different types of ingredients and seeing how they mingle with each was really fascinating. 

Full disclosure - I'm a horrible baker. I know my strengths and weaknesses in the kitchen and I'm okay with baking being in the latter of the two. So when I stumbled across a no-bake dessert... no oven required?!? I had to try it. 

Below is the video of the original recipe. Under that is my version of it because let's face it, I'm a bit of a rebel in the kitchen. Firm believer in making your own rules as you go which doesn't jive well with baking.

Enjoy!

No-Bake Strawberry Icebox Cake

Serves 8 to 12

2 pounds fresh strawberries, washed and patted dry
2 cans of coconut milk
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup coconut flour
1/2 cup almond milk
4 sleeves of  graham crackers

Cut each strawberry into thin slices.

With a mixer whip the coconut milk, add the powered sugar, vanilla, coconut flour and almond milk to combine until creamy.

Spread a small spoonful of whipped cream mix on the bottom of a baking pan. Lay down graham crackers to fit. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries and repeat until you have a few layers of graham crackers. Spread the last of the whipped cream over the top and a few more strawberries.

Refrigerate for overnight, until the crackers have softened completely. Garnish with additional berries and graham cracker crumbles.