Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !
*Makes 16 squares
- ¾ cup of raw cashews (not soaked)
- ¼ cup of almond flour
- 4 pitted dates
- 2 tablespoons coconut oil
- ¼ teaspoon salt
- 2 cups of raw cashew (soaked overnight)
- ½ cup of canned coconut milk
- ¼ cup coconut oil, melted and cooled,
- ⅓ cup pure maple syrup
- 1 lemon
- 1 tablespoon pure vanilla extract
- 2 cups small strawberries, halved
Neutral oil to grease an 8 x 8 pan
Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.
For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.
In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.
Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.
Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.
Store leftovers tightly wrapped in the freezer.
Cristina for Peas & Peace