one tsp coconut oil
one cup almonds
five medjool dates (pitted)
1/4 cup desiccated coconut
one tbsp raw cacao powder
a good pinch of salt
one tsp vanilla essence (the real stuff)
one tbsp peanut butter
one tbsp water
ten strawberries and three extra for the top, washed and hulled
1/2 cup raw cashews
one tbsp coconut oil (melted)
two tbsp maple syrup (the real stuff)
one tbsp lemon juice
1/2 tsp vanilla (the real stuff)
Grease a mini muffin tin with the coconut oil, set aside
Place the almonds into a food processor and blend until reasonably smooth
Add remaining ingredients and blend until well combined
Press mixture into each mini muffin tin so that the bottom and sides are covered, forming a little cup
Place the cashews into a blender and blend into a fine crumb
Add remaining ingredients (except the three extra strawberries for decoration) and blend until a smooth strawberry cream is formed
Dice the three remaining strawberries, set aside
Spoon the strawberry filling into the pre-prepared almond cups and top with the diced strawberries and pomegranate
Allow to set in freezer for at least two hours before serving
They keep in the freezer for when visitors pop in.
Indulgence is part of the health equation. Enjoy treats that will serve your health rather than take away from it.
Gina Rose x
About Gina Rose
Gina Rose is a Bachelor of Health Science (Nutritional Medicine) student studying with Endeavour College of Natural Health who has worked in the health care industry for ten years. Gina is passionate about education and healing through harnessing the power of nature.
Gina wants to promote the importance of eating nutrient dense, delicious foods and techniques to feel empowered, confident and beautiful in your own skin by experiencing true health.