6 large strawberries no stems
1/3 C raw maple syrup or agave nectar
1 Tbsp vanilla extract
1.5 Tbsp Gindo's Honey Habanero
8 Tbsp coconut oil
1/3 C raw cashews, soaked in water for at least an hour
2 Tbsp raw coconut flour
1. In a food processor, blend the strawberries to create a puree. Pour in the maple syrup, vanilla and Gindo's sauce and blend again.
2. Pour in coconut oil and cashews, and blend until a smooth milkshake like mixture is formed. Add the coconut flour and blend again until thickened. Taste and adjust sweetness if needed.
3. Spoon the mixture into a chocolate mold or ice cube tray and leave to set in the freezer for at least 30 minutes. Pop out of the mold and enjoy!
( Store in fridge or freezer )
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