CRUST
• 1 CUPS MACADAMIA NUTS
• 2 CUPS PECANS (SOAKED AND DEHYDRATED PREFERABLY)
• ¼ CUP DATES PITTED
• ¼ TSP VAINILLA
• PINCH OF SALT
• TINY BIT OF COCONUT OIL
PROCESS NUTS, VAINILLA, SALT & OIL. ADD DATES, PROCESS AGAIN. AVOID BREAKING THE OILS IN NUTS.
ON A 9-INCH SPRING OFF PAN POUR MIX, SPREAD IT WITH FINGERS IN A RAKE LIKE MOTION. START PRESSING FORM CENTER, EVENLY. LEAVE MORE ON WALLS.
MOUSSE
• 2 CUPS STRAWBERRIES
• ½ CUP AGAVE
• ¼ + 2 TBSP THICK COCONUT MILK
• ½ TSP VAINILLA
• PINCH SALT
• ½ CUP + 1 TBSP COCONUT BUTTER
• 2 ½ TBS NON GMO SOY LECITHIN
• 3 TSP PSYLLIUM
BLEND BERRIES, AGAVE, VAINILLA, COCOUT MILK AND SALT. ADD COCONUT BUTTER. BLEND. ADD SOY LECITHIN. BLEND. ADD PSYLLIUM, BLEND SOFTLY. POUR INTO CRUST. LET FREEZE FOR 1-2 HOURS OR UNTIL FIRM.
CHOCOLATE FROSTING
• 1-CUP CACAO
• 1-CUP COCONUT BUTTER
• 2 TBSP PALM SUGAR
• 2 TBSP AGAVE
• ½ -3/4 COCONUT WATER/WATER BLEND
• 1/3 TSP NON-GMO LECITHIN
PROCEESS ALL EXCEPT LECITHIN. ADD IT. PROCESS SOFTLY. COVER STRAWBERRY MOUSSE. SET IN THE FREEZER FOR 1 HOUR. CUT FRESH BERRIES FOR DECORATON. ENJOY!!
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