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INGREDIENTS

• 1cup of quinoa (cooked with vanilla)

• 1 cup pitted dates (presoaked for 20min & drained )

• Coconut oil ¼ cup (melted above the steam)

• Lemon zest 1tsp

• Vanilla 1tsp  

• Pinch of Himalayan Pink Salt

• 4 baking sheets 8”X 8” lined with parchment paper all the way above the edge at least ½ “

• Plastic wrap

• Sharp, long serrated knife

• Medium and small size bowls

• Whisk

• Spatula

• Food processor

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STRAWBERRY FILLING
• Cashew ½ cup (presoaked for 6 hours)
• Strawberries 1 cup (frozen)
• Strawberries fresh ½ cup sliced
• Caned Coconut milk 1 cup (cooled, for best results use Thai brand)
• Maple syrup ¼ cup

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Blend all the ingredients except the fresh strawberries in a high power blender starting with the cashews.

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To make the filling, make sure you separate the thick cream from the liquid. You can save the liquid for smoothies. This is the main reason why I always use Thai brand. Most other brands are too liquidy and unsuitable to use them for this type of recipes.

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PROCESS

• Place the dates into the food processor and blend them as smooth as possible.

• When ready, add the quinoa, melted coconut oil and zest and blend thoroughly.

• Transfer the mixture into a bowl.

• Create 4 equal parts and place each one in the middle of one of your baking sheets.

• By starting from the centre, gradually spread the mixture with spatula as evenly as possible.. You may also use your hands to press down to make the layers smooth and thin.

• When ready, cover it with plastic wrap and place it into the freezer overnight.

• When ready, pull each layer carefully from the baking sheet, peel off the parchment paper and place them on a flat surface.

• Take the first one a place it on a tray or cutting board lined with parchment paper.

• Start spreading your strawberry cream approximately ¼” thick. For the best results, apply the cream about ¼” a way from the edge.

• When ready, add few strawberry slices and cover with the second quinoa layer and press down lightly to make sure the layers stick well together.

• Repeat one more time and spread one last, but thinner layer on top.

• Sprinkle with coconut and place it again to a freezer for 4 to 6 hours and then from a freezer to refrigerator for at least couple more hours before making your slices.

• With the very sharp long knife, start with the edges by cutting them off to create sharp edge on all sides.

• Mark an even distance on the surface with the knife. You can measure or just eyeball it, that’s up to you. Make sure you cut the square in the middle first so you have to equal halves.

• Press the knife lightly, but firmly on the surface and slowly push down while slightly moving the knife back and forth. It is similar as cutting bread, but not as easy.

• Decorate with strawberries while serving.

 Note: This dessert must be stored in a refrigerator in a sealed container.

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