|Simplicity at it's best with a soft no bake cookie, creamy coconut whipped cream and fresh strawberry.|
|Makes 15 - 20 |
Sweetness - 1/3
Difficulty - 1/3
2 cups almond meal
1/3 cup pure maple syrup
1/3 cup extra virgin coconut oil
1 serving of coconut whipped cream
8-10 strawberries, stems removed and cut in half
Line a plate with parchment paper. Add the almond meal, maple syrup and coconut oil to a medium size bowl and mix well into a dough. Shape into 15-20 small balls and place them on the plate. You will smooth out their shape when they have hardened. Put them in the freezer to set.
Make the coconut cream and prepare the strawberries. Remove the cookies from the freezer and gently roll each one in the palm of your hand to smooth them out. Place them back on the plate and flatten each one with the palm of your hand to create a circular shape. Don't squish them too much so they stay bite sized. Use your fingertips to smooth the edges out. Put them back in the freezer until ready to serve.
When ready to serve, remove them from the freezer and add a dallop of coconut cream and a strawberry on top. Enjoy immediately.
With Carly Jade.