Spring has sprung in nyc...well sort of! The warmer weather means being outside more and more social gatherings, yay! My good friend invited me to dinner last night and I needed to whip up something quick and easy, but also nutritious, since she's pregnant.
I've talked before about how great cashews are because they are nature's seratonin, so I didn't hesitate to make them the star of this dessert. I combined them with coconut yogurt, another one of nature's miracle foods, to make the creamiest "cream cheese" filling EVER!
Can't wait for you to try and let me know what you think!
8 pitted dates
1 1/2 cups of pecans
3/4 cup of coconut flakes
A dash of salt
A tsp of vanilla
"Cream Cheese" Filling
1 1/2 cups of cashews (soaked)
1 pot of unsweetened coconut yogurt
3 pitted dates
1 tsp of vanilla
1 1/2 cups of frozen strawberries
3/4 of frozen peaches
2 tsp of coconut sugar
Blend all ingredients for the crust and press into a dish. Blend all the ingredients for the "cream cheese" and layer on top of the crust. Pop the dish in the freezer until the top layer is firm. Blend all the ingredients for the strawberry topping and then layer on top of the firmed up "cream cheese." Pop it all back in the freezer until an hour before you want to serve it. Cut it in to 2 in squares and top with kiwi slices for a pop of color. Then just keep it in the fridge until you're ready to wow your quests with your cooking skillz!