Ingredients
Scale
Crust
- 1 cup gooey, soft medjool dates, about 10 (soak in warm water for 20 minutes if not soft)
- 3/4 cup gluten free rolled oats
- 1/2 cup pecans (or walnuts/almonds)
- 1 tablespoon coconut oil, melted
- 2 tablespoons water
Strawberry Coconut Filling
- 1 cup unsweetened shredded coconut/coconut flakes
- 1 cup fresh, sliced strawberries
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 1/2 tablespoons coconut oil, melted
Instructions
- In a food processor, combine all ingredients for the crust and blend well, until it forms into a ball. Transfer mixture to a loaf pan and pat down until even. Set aside.
- Rinse out the food processor and combine all ingredients for the strawberry coconut filling. Blend until smooth! Pour over the crust, spread it out evenly. Top with strawberries (optional).
- Freeze for 1.5 hours or longer, until firm. Cut into squares.
- Enjoy!
Notes
- Store in the freezer.
