Ingredients:
For the base
- 2 tbsp coconut oil
- 200g ground almonds
- 10 medjool dates (pitted)
- For the cream filling
- 1 block of coconut cream
- Handful of strawberries
- 2 tbsp maple syrup
- 1 ripe banana
- 2 tbsp water
- 2 tbsp coconut oil
Method:
Step 1. Heat oven to 150 degrees.
Step 2. Place all base ingredients together in the food processor.
Step 3. Mix for a minute or so until everything is mixed and the dates are broken down.
Step 4. Then sprinkle flour over a surface and roll the mix out so that it’s about half a cm thick.
Step 5. Grease muffin tins with coconut oil and then cut circular shapes into the mix. The rim of a glass is ok to use.
Step 6. Mold the mix into individual tins, then place the tray of bases in the oven for 15 minutes.
Step 7. For the coconut cream, mix all ingredients in the food processor until it forms a smooth consistency.
Step 8. Once the bases have completely cooled add a tablespoon of the coconut cream into the middle of each base until the bases are smooth and filled to the top. Place strawberries on the top.
