The combination of strawberries, coconut and chocolate in this slice are a match made in heaven.
Instead of Easter eggs this year, I’ve made these pretty and delicate strawberry and coconut slices packed with antioxidants, vitamin C and healthy fats. They’re also dairy-free, gluten-free and made with wholefood ingredients.
Strawberries are one of my favourite fruits as they’re lusciously sweet and, when combined with coconut and cashews, it creates a creamy blend that’s irresistible.
As a lover of chocolate (I would even have it for brekkie, in my Chocolate Wellness Bowl), I made sure I created the perfect combination of chocolate-y goodness and sweetness. It’s only a thin layer though, as I didn’t want the strawberry and coconut flavour to be overpowered by the chocolate.
Makes 16 slices
Prep time: 25 mins + soaking time + freeze time
Strawberry and coconut layer
1 1/2 cup strawberries
4 medjool dates
3 cups desiccated coconut
½ cup cashews (soaked for a few hours)
1 teaspoon vanilla essence
2 tablespoons coconut oil
¼ cup cashews (soaked for a few hours)
1/3 cup coconut oil
3 tablespoons cacao
4 tablespoons maple syrup
1. Blend all strawberry and coconut layer ingredients in a high-speed blender or food processor until thick and creamy.
2. Press the mixture in a lined baking tray and put in the freezer to set for 2-3 hours.
3. Blend all chocolate layer ingredients and spread evenly on top of the base layer.
4. Freeze for an hour.
5. Dust with cacao powder before serving and cut into slices.
Happy Easter feasting!