Ingredients 1 cup gluten free oats 1/2 cup dates ¼ cup shredded coconut 1 tablespoon…
Ingredients
CRUST
- ¾ cup medjool dates, pitted
- 3/4 cup unsalted cashews or almonds,
- 1/4 cup shredded unsweetened coconut
THE FILLING & TOPPING
- 1 14-oz. can coconut cream, refrigerated overnight*
- 4 Tbsp. confectioners sugar
- 2 drops vanilla extract
- 1 cup sliced strawberries
- ½ cup blueberries
- ½ cup blackberries
- toasted coconut, fresh mint, grated dark chocolate
Instructions
- Soak the dates in hot water for 5 minutes, then drained completely.
- Process the drained dates, cashews and coconut in the food process. Process till the ingredients are mixed.
- Line an 8-inch round cake pan with plastic wrap.
- Place the crust mixture on the pan and flatten it. Place in the freezer to set.
- Remove coconut cream from the fridge. Scoop out the white solid part and blend it with a mixer. Add maple syrup and vanilla, and whip until fluffy, about 2-3 minutes.
- Remove crust from the freezer. Pour the filling on top.
- Top with strawberries, blueberries, blackberries and other toppings. Place in the freezer for 30 minutes and serve it cold.
