Healthy Strawberry & Coconut Slice
Smooth, melt-in-your-mouth taste bomb that is dairyfree, sugarfree and gluten free. Oh, and the luscious combination of strawberries and coconut make this complete heaven! Note that I used some natural beetroot powder to brighten the colouring, just a tiny teaspoon! BB xxxxx
1 1/2 cups desiccated coconut
1/2 cup raw cashews
8 medjool dates
2 cups cashews, soaked for four hours and then dried
3 tablespoons rice malt syrup
250 grams strawberries, hulled
4 tablespoons coconut oil
1/2 teaspoon concentrated natural vanilla extract
The Bondi Baker Method
Step 1- Place the ingredients for the base into your food processor and blend at high speed until the mixtures resembles a sticky crumb. Press the mixture firmly into the base of a spring form pan. Place in the fridge to set.
Step 2- For the top layer, blend the cashews until creamy and then add remaining ingredients until smooth and creamy. Depending on the strwberry, it may become a little bit runny so just add some coconut. Then, pat on top of the firm base and freeze for at least four hours.
Oh, and don't forget to eat and enjoy!!