I'm so glad they're back because they taste like candy. As if this strawberry coconut carrot cake and these pop-tarts weren't enough to make you think of them already. I'm a little excited about strawberry season, and this is just the start of all the berries that are to come!
Ingredient
CRUST– 1/2 cup raw almonds– 1/2 cup unsweetened coconut– 1/4 cup old fashioned oats– 1 cup packed dates, pitted– Pinch of flaky sea saltSTRAWBERRY CHEESECAKE FILLING– 4 1/2 cups roughly chopped strawberrie– 1/2 cup honey (agave or maple if vegan)– juice of 1 lemon– 2 cups raw blanched almonds, soaked overnight in water– 1 cup Almond Breeze Unsweetened Original Almondmilk– 1/2 cup coconut oil– 1 teaspoon vanilla extract– Fresh strawberries for serving
Direction
1
Make crust. Blend raw almonds, coconut, oats, dates, and a touch of salt in a food processor. Pulse until finely chopped and holds together when squeezed.
2
Press base mixture into 8-inch spring form pan. Freeze the pan.
Make filling. Boil strawberries, honey, and lemon juice in a medium pot.
3
The mixture should thicken and turn jam-like after 8-10 minutes. Mix in a pinch of salt. Blend after cooling.
4
Drain the almonds and mix them with Almondmilk, coconut oil, and vanilla in a food processor. Pulse till creamy. Pulse 3/4 strawberry puree till mixed.
5
Remove the base layer from the freezer and evenly layer almond cream. Stir in remaining strawberry puree with a knife.
6
Place covered in freezer for 1-2 hours until solid. Remove 10 minutes before serving.