1 1/2 cup of strawberries
1/4 cup of water
3 tbsp of chia seeds
2 tbsp of raw honey
Blend strawberries in a blender or food processor with honey and water. Add chia seeds to the mixture and mix well with a spoon. Transfer jam into a storage container and refrigerate for about an hour. Store leftovers in refrigerator for about 5 days.
4 cups of sliced strawberries 2 tbsp of honey (or any other healthy sweetener)2 cups of walnuts2 cups of shredded coconut 2 cups of pitted medjool dates Pinch of saltShredded coconut for decoration 9″ cake pan Wax paper
Mix honey with sliced strawberries and let sit for about 5 to 10 min, mixing every 2-3 min in between.Process walnuts and coconut in a food processor to make flour.Add dates and salt to mixture and process. Line pan with wax paper. Add about half of strawberries as a layer. Spread the straweberries with a spatula, then add half of your crust, creating the middle layer of your cake.Press everything down, add the rest of the strawberries, spread them evenly, and finally add the rest of the crust and press it down.Chill for 30 min. Get it out after it’s been chilled and run a knife around to loosen the sides a little bit.Place a little bit bigger plate than cake pan on top and turn up side down.Remove pan and wax paper. Decorate sides with a shredded coconut.Cut and enjoy.