Ingredients

The following ingredients have 9 Servings
  • 1 cup shredded coconut
  • 10 dates, pitted (soak in water for 10 minutes if hard)
  • 1 tbsp coconut oil
  • 1 1/4 cup coconut butter
  • 1/2 cup coconut oil
  • 1/4 cup coconut cream 
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract (sub vanilla bean powder for AIP)
  • 1/4 cup freeze dried strawberries, crushed

Instruction

  • Prepare an 8×8″ inch pan lined with parchment paper.
  • Add the shredded coconut and dates to a food processor and pulse several times until well incorporated. Add in the coconut oil and quickly blend.
  • Spoon out the crust mixture and add it to the pan. Press it down into the pan until it’s evenly flattened. Place the crust in the fridge to chill for 2-3 hours.
  • To make the filling, make a double boiler by filling a medium saucepot halfway with water and bring it to a low boil. place a stainless steel bowl over top the pot to create a double boiler. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.
  • Once the coconut butter is mostly melted, stir in the coconut oil and vanilla until the mixture is entirely liquid
  • Remove the mixture from heat and allow to cool for 1-2 minutes before stirring in maple syrup and coconut cream. Stir until smooth.
  • Carefully pour the filling mixture over the crust and place in the fridge to harden overnight or for 3-4 hours
  • Once hardened, remove the pan from the fridge and let it sit on the counter for 5-10 minutes and top with crushed freeze-dried strawberries.
  • Using a sharp kitchen knife, carefully slice into 9 squares some may break a bit, but that’s okay!
  • Store in the fridge and eat chilled with a napkin (freeze-dried strawberries can stain)