A creamy twist on the standard strawberry rhubarb crisp that is vegan and paleo!
For the Base:
3 cups hulled and quartered strawberries
3 cups chopped rhubarb
1/4 cup coconut sugar
1 tbsp lemon juice
2 tbsp tapioca flour
pinch of sea salt
1 can full fat coconut milk (400mL)
2 tbsp maple syrup
3 tbsp almond butter
For the Topping:
1 cup raw cashews
5 soft medjool dates (about 95g)
2 tbsp ground flax
2 tbsp coconut oil
Preheat the oven to 350 F.
To make the base mix the strawberries, rhubarb, coconut sugar, lemon juice, pinch of salt and tapioca flour in a bowl. In a blender add the can of coconut milk, almond butter and maple syrup. Blend until well incorporated.
Add 3/4 cup of the coconut milk/almond butter/maple syrup mixture into the bowl of strawberries and rhubarb, reserving the rest of the mixture for serving.
Spread the fruit mixture into an 8×8 oven safe dish.
To make the topping add all of the ingredients to a food processor and pulse until crumbly. Spread this mixture over the strawberry/rhubarb mixture evenly.
Bake in the oven for 25 for 30 minutes or until the topping is golden brown. Meanwhile, take the reserved coconut milk mixture and heat in a small pot.
When you are ready to eat, serve with the warmed coconut milk mixture and fresh berries. Enjoy!
Keywords: paleo, vegan