Snapguide
STEPS
INGREDIENTS

Prepare all utensils, springform pan, ingredients, food processor and blender. Don't have a good processor you can get a large ziplock bag and place crust ingredients in and hit with a rolling pin.

In a food processor pulse dates, shredded coconut, walnuts, pecans and pinch of salt till you get a crust like consistency. It should hold together when you pinch it.

In a food processor pulse dates, shredded coconut, walnuts, pecans and pinch of salt till you get a crust like consistency. It should hold together when you pinch it.

Take out of food processor and add to springform pan. Make sure layer of crust is even.

Take out of food processor and add to springform pan. Make sure layer of crust is even.

In a blender add soaked cashews, lemon juice, agave nectar and coconut oil (melted).

In a blender add soaked cashews, lemon juice, agave nectar and coconut oil (melted).

Then add strawberries.

Then add strawberries.

Then blend.

Then blend.

Add to the crust layer.

Add to the crust layer.

Add strawberry jelly and with a tooth pick swirl the jelly with the cashew layer. Than put in freezer over night.

Add strawberry jelly and with a tooth pick swirl the jelly with the cashew layer. Than put in freezer over night.

Done!\u2705

Done!✅

Before eating or serving let defrost for 10 minutes then enjoy with any sides you like.

  • 1.0c Pecans
  • 1.0c Walnuts
  • 0.0c Shredded coconut
  • 1.0pch Salt
  • 12.0pch Dates
  • 2.0c Raw cashews soaked
  • 0.0c Agave nectar
  • 3.0Tbsp Lemon juice
  • 0.0c Coconut oil
  • 10.0 Strawberries
  • 4.0Tbsp Strawberry jelly