Description
An easy dessert without gluten or refined sugar, that’s low in calories and so refreshing! This recipe is always requested!
Ingredients
- FOR THE CRUMB:
- 6 Tablespoons Ghee
- 1-½ cup Oat Flour
- ½ cups Coconut Sugar
- ¾ cups Pecans
- FOR THE STRAWBERRY FILLING:
- 2 Egg Whites
- ¾ cups Monkfruit
- 15 ounces, weight Frozen Whole Strawberries
- 2 Tablespoons Lemon Juice
Preparation
Preheat oven to 375ºF.
In a large bowl, mix together all of the crumb ingredients. Spread the crumbs evenly onto a baking sheet and bake until golden brown, about 15–20 minutes, stirring twice during the cooking process.
While the crumbs bake, place all of the strawberry filling ingredients in large bowl and beat on high until it thickens, about 10 minutes. I used my Kitchenaid stand mixer, set it to high and walked away and let it do it’s thang.
Once crumbs are finished, spread them in the bottom of 9×13 pan, reserving 1 cup for the top. Pour the filling onto the crumb base and smooth. Sprinkle with the remaining crumbs.
Freeze until set, about 4 hours. Devour.
