Description
Only 6 simple ingredients and paleo, vegan and gluten-free! So creamy and perfect for hot days!
Ingredients
- FOR THE CRUST:
- ⅔ cups Roasted Cashews
- ½ cups Dates
- ½ teaspoons Water
- FOR THE FILLING:
- 1 cup Roasted Cashews, Soaked In Water
- 1 cup Abby’s Better Strawberry Cashew Butter
- 5 Tablespoons Honey
- 1 pinch Sea Salt
- 1 cup Strawberries, Sliced For Topping
Preparation
Line an 8×8 inch pan with parchment paper, leaving an overhang to use as a handle.
Place cashews into a large food processor and pulse until broken down and crumble. Add dates and pulse until combined and mixture begins to form a crumbly dough. With food processor running, stream in water until well mixed.
Press crust firmly into the bottom of the prepared pan. You need to press it very thin, so really use your muscle and work it in there. Place into the freezer while you make the topping.
Drain the cashews and place in a high-powered blender. Add remaining ingredients, except strawberries, and blend until smooth and creamy, stopping to scrape down the sides as necessary.
Pour over crust and smooth out evenly. Top with sliced strawberries and freeze until firm, about 4–6 hours.
Devour! They don’t need any thawing.
