1 cup dried dates
1 cup raw almonds
2 tablespoons cacao powder
½ tablespoon coconut oil
¼ cup sliced almonds
2 cups strawberries (fresh or frozen)
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon vanilla essence
1 tablespoon coconut oil
1 cup fresh strawberries slices
To Make Base:
In the food processor place the dates, almonds and cacao. Process until fine and crumbly. Add the coconut oil and process further until combined. Add the sliced almonds and mix through and stir through. Line a baking tin or dish with parchment paper and press the mixture into the base of the tin. Place in fridge to set.
To Make Topping:
In a saucepan over a medium heat place the coconut oil and melt. Cut the two cups of strawberries in half and add to the saucepan along with the honey, vanilla and cinnamon. Let simmer over a low heat for five minutes until the mixture looks gooey.
Remove from the heat and let cool. Assemble this dish right before serving by placing the base on a large serving plate, top with the cooled strawberry coulis and then top with the fresh sliced strawberries and a sprinkle of sliced almonds. Cut into bars and serve.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.