Gluten Free, Dairy Free, Vegan & Raw
Makes 12
Ingredients
Crust
2 cup almonds
1/4 cup agave syrup OR coconut nectar
Filling
4 cups chopped strawberries
2 cup cashews
4 tablespoons lemon juice
1/4 cup agave syrup OR coconut nectar
6 tablespoons melted cacao butter
4 tablespoons melted coconut oil
Crust
2 cup almonds
1/4 cup agave syrup OR coconut nectar
Filling
4 cups chopped strawberries
2 cup cashews
4 tablespoons lemon juice
1/4 cup agave syrup OR coconut nectar
6 tablespoons melted cacao butter
4 tablespoons melted coconut oil
Method
- In a food processor grind the almonds into chunky crumbs
- Add the agave slowly over 20 seconds
- Line your muffin pan with parchment paper cups & press mixture into the bottom of muffin tins
- Blend all but the coconut oil and butter until smooth and creamy in a blender
- Add the oil/butter and blend to incorporate
- Pour the filling over the crust.
- Chill in the fridge or freezer until firm.
