Date Nut Crust
2 cups cashews
7 tablespoons coconut milk*
8 tablespoons coconut nectar
2 tablespoons pure vanilla extract
4 teaspoons lemon juice
Seeds of 1 large vanilla bean
1/8 teaspoon himalayan salt
1/2 cup melted coconut oil
In a high speed blender combine the cashews, milk, necar, extract, lemon juice, and salt. Blend until smooth and creamy.
Add the vanilla bean and oil. Blend to incorporate.
Pour the filling over the crust. Chill in the fridge for at least 8 hours, ideally 12.
*Either fresh young coconut blended with coconut water. Must be thick! OR full fat canned coconut milk.
2 cups chopped strawberries
3-4 medjool dates, pitted
Lemon juice, to taste
Blend all ingredients until smooth.
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