If these lovely treats could talk, what they would be saying would be the beginning of an @lizzobeeating song “Mirror mirror on the wall, don’t say it because I know I’m cute”
1 cup raw cashews
1 cup raw macadamia nuts
1/4 cup almond flour (can use 1/2 cup almond flour and omit oats)
1/4 cup gluten free rolled oats
2 tbsp hemp seeds
6 pitted deglet dates
1/2 tsp sea salt
1 can coconut cream, refrigerated a few hours
1/2 cup non dairy milk (I used homemade cashew)
1/4 cup maple syrup
1/4 cup coconut oil melted
1 tsp vanilla extract
zest of one large lemon
pinch sea salt
1 cup strawberries, sliced
Line an 8×8 pan with parchment paper. You can grease using some coconut oil. It isn’t totally necessary.
Add all ingredients to the bowl of a food processor or high speed blender, and pulse to combine. It should come together and be sticky. Over process it and it will become butter.
Using your hands, press the crust mixture into the bottom of the pan. Place in freezer while you assemble the filling.
Add all ingredients, except the strawberries to a blender. Blend for a minute or two, until the mixture becomes nice and creamy. You may need to scrape down the sides a few times.
Remove crust from freezer and pour the filling on top of the crust. Using a spatula, smooth the filling so it fills the whole pan.
Add the sliced strawberries. You’ll want to submerge them into the filling. It is okay if a little they peek out just a little. Use a spatula and smooth the top of the filling.
Cover the pan tightly with Saran Wrap. Place in freezer for up to 6 hours for a more solid result.