- 1 C brazil nuts
- 1 C shredded coconut
- pinch of himalayan sea salt
- 2 heaping T of carob powder
- 4 Tsp agave nectar or coconut nectar
- 1/2 Tsp vanilla bean powder
- pulse crust into crust-like consistency and line a 9″ spring form pan.
- freeze while making the filling.
- combine everything else into food processor or blender and hit start.
- !before pouring filling on top, line the crust layer with strawberry slices.
- proceed with pouring and freeze.
- garnish with fresh strawberries and blueberries.