The not too sweet, but a little creamy, Paleo No-Bake Strawberry and Coconut Squares are a great little energy boost to keep you going or they make a refreshing dessert to top off dinner.
Begin by hulling the strawberries.
Pit the Medjool dates.
If your coconut oil is solid, melt it in a small saucepan over low heat. Once melted, take off heat.
Place the hulled strawberries in food processor and blend until the strawberries are pureed (about 30 seconds).
Add the pitted dates to the pureed strawberries and pulse the food processor until the dates are roughly chopped. Then blend the dates into the puree until they are mixed well (about 30 seconds).
Add the remaining ingredients (coconut oil, raw cashews, shredded coconut, coconut flour), except for the shredded coconut topping, to the strawberry and date mixture in the food processor and blend until mixed well (about 30 seconds). Stop to scrape the sides with a spatula, and blend again for about 10 more seconds.
Line an 8x8 pan with parchment paper. Using a spatula, spread your mixture into the pan evenly.
Once your mixture is smoothed out and even, sprinkle the one tablespoon of shredded coconut on top. Lightly press it into the mixture with your spatula.
Place in freezer for an hour.
Remove from freezer and let sit for 5 minutes. Then cut into 16 squares. Enjoy!
These are best stored in the freezer in an air-tight, freezer safe container. I usually take out a square from my container and let it set for 5 minutes before enjoying.