Ingredients:
FOR THE BASE:
2 cups of pecans
1 cup dates
THE STRAWBERRY CREAM:
2 tablespoon Amina Baobab Powder
2 cups cashews (soaked overnight or for at least 2 hours)
2 cups strawberries
1/2 cup dates
RAW CHOCOLATE TOPPING:
1/4 cup coconut oil
1/4 cup cacao
1/4 cup agave/maple syrup
Process:
FOR THE BASE:
In a food processor grind the pecans to a chunky crumb. Then add the dates and process until totally combined and really sticky! Pour into a tart/cake pan and mold to the bottom, evenly spreading the mixture.
THE STRAWBERRY CREAM:
Add everything to your blender and blend!
Pour on top of the base and put in the freezer to set for 15-25 minutes.
RAW CHOCOLATE TOPPING:
Make your raw chocolate by melting the coconut and mixing with all other ingredients.
Pour on top of the strawberry cream and put back into the freezer. Leave for an hour to set and take out 10 minutes before you wish to serve!