INGREDIENTS - Crust
1/4 cup pecans
1/4 cup almonds
1/4 cup coconut flakes
2 tbsp raw cacao nibs
4 chopped Medjool dates
2 tbsp raw cacao powder
1 tbsp maple syrup
1 tbsp almond butter
1 tsp vanilla
1/4 cup pecans
1/4 cup almonds
1/4 cup coconut flakes
2 tbsp raw cacao nibs
4 chopped Medjool dates
2 tbsp raw cacao powder
1 tbsp maple syrup
1 tbsp almond butter
1 tsp vanilla
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| METHOD |
| 1 | Combine pecans, almonds, coconut flakes & cacao nibs in a small blender and pulse until you get tiny pieces |
| 2 | Add remaining ingredients and pulse a few times until it binds together |
| 3 | Press into square silicon molds with your fingers |
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INGREDIENTS - Strawberry-Pitaya Filling
1c soaked cashews
1c strawberries
3 tbsp maple syrup
3/4c liquefied coconut oil
3 tbsp Just Blends pitaya powder
1c soaked cashews
1c strawberries
3 tbsp maple syrup
3/4c liquefied coconut oil
3 tbsp Just Blends pitaya powder
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| METHOD |
| 1 | Process everything except coconut oil in a high-speed blender until smooth |
| 2 | Add liquefied coconut oil |
| 3 |
Pour over the crust and set in the freezer for at least 2h before taking out of the molds
|
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made by the gorgeous @joeysplate
