½ Cup Almonds
½ Cup Shredded Coconut
1 heaping TB of Cacao Powder
1 tbsp coconut butter (or oil)
Pinch of Sea Salt
2 – 3 soft dates, chopped
1-2 TB Cacao Nibs
Seeds from ¼ of a Vanilla Bean
Process the almonds, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.
Add the dates and cacao nibs and process until the mixture just starts to stick together.
Press into the bottom of 1 9-inch springform pan.
For the Filling:
2 young coconuts, meat only
coconut water, used only for blending
2 cups fresh strawberries
1 tbsp agave nectar (substitute dates or honey)
1 tbsp coconut butter (optional)
For the topping:
sliced strawberries, spritzed with fresh lemon juice
Keeps well in the refrigerator for several days. Freezes well too, but you may want to add fresh strawberries to the top before serving.
Penni Shelton – realfood rehab.com