This keto strawberry slice is a delicious dairy-free dessert for those who can handle a few more carbs are not as insulin sensitive and who love the taste of strawberries.
Read: Keto Raspberrie Brownies
Cuisine: Keto / Low Carb | Gluten Free | Dairy Free | Paleo | Whole 30
Prep Time: 30 Mins | Passive Time: 4 Hours | This Recipe Makes : 18 Servings
Per Serving : 271 Calories | 24 g Fat | 10 g Carbohydrates | 2 g Fiber | 7 g Protein
Ingredients
Base
- 150 g Almonds
- 90 g Walnuts
- Pinch Sea Salt
- 7 Drops Stevia
Filling
- 450 g Cashews
- 280 ml Coconut Cream
- 2 Tbsp Coconut Oil
- 1/2 Whole Lemon Juice
- 250 g Strawberries
- 1 tsp Vanilla Extract
- 30 Drops Stevia
Instructions
Base
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Place the almonds, walnuts, sea salt and 7 drops of stevia into a food processor. Line a 7 X 11″ slice tray with parchment paper, and press the base mixture into the bottom until it creates a flat surface. Refrigerate for 30 minutes.
Filling
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Place the cashews into a large mixing bowl, cover with water and soak for 4 hours (or overnight).
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Place the cashews, coconut cream, coconut oil lemon juice, vanilla extract and stevia into the food proccessor (keep the strawberries for later). Blend until smooth.
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Place half of the mixture on top of the base, and place in the fridge for at least 30 minutes.
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With the remainaing half, place 2/3 of the strawberries and add them to the left over cashew filling inside the food processor. Blend until smooth. Layer on top of the existing slice, and with the remaining strawberries, slice them up into thin slices and use them to place on top of the filling.
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Place in the fridge for 2 hours until completely set.
- Enjoy & thnaks for sharing! 😀
Source: Morva
Picture: Morva for Flickr
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