Ingredients
THE BASE:
- 2 cups almond flour
- 1 tsp cinnamon
- 6 tbsp melted coconut oil
- 3 tbsp maple syrup
- 2 tbsp coconut flour
THE TOP:
- 2 cups raw cashews, soaked overnight. For a quick hack, soak them in super hot, aka boiling hot, water for at 20 minutes. (No matter what method you use, do not skip the soaking, that is what makes the top layer nice and CREAMY)
- ½ cup maple syrup
- ¼ cup melted coconut oil
- ¼ cup lemon juice
- 3 tbsp lemon zest
- 2 tsp vanilla extract
- ½ cup freeze dried strawberries
- sea salt, for sprinkling on top
Instructions
- Line an 8x5 baking pan with parchment paper.
- Rub coconut oil inside the pan so the parchment paper sticks.
- First, make the base, by mixing together all of the ingredients for the base in a bowl.
- Note, the dough will be crumbly, that is NORMAL.
- Press it into the bottom of the baking dish.
- Now, make the filling. Toss all the topping ingredients (except the freeze-dried strawberries) into a high-speed blender (I use my Vitamix) and blend for 2-3 minutes until everything is creamy. Pour into the baking dish, adding some strawberries.
- Top off with more freeze dried strawberries and a pinch of sea salt.
- Freeze for at least 3 hours before slicing and devouring! Enjoy!
Calories: 5012kcal | Carbohydrates: 398g | Protein: 97g | Fat: 363g | Saturated Fat: 144g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 70g | Sodium: 83mg | Potassium: 3889mg | Fiber: 53g | Sugar: 239g | Vitamin A: 19IU | Vitamin C: 1494mg | Calcium: 883mg | Iron: 53mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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