Strawberry and Cream Dessert with Cocoa Pecan Crunch
Light strawberry dessert that is creamy and dairy free! Topped with a delicious pecan cocoa crunch.
Servings: 4 Servings
Calories: 300kcal
Ingredients
Strawberries and Cream
- 1 cup silken tofu
- 1 1/2 cup frozen strawberries (about 10 large strawberries)
- 3 Tblsp maple syrup
- 1 Tblsp lemon juice
- 1/4 tsp pure almond extract
- 1/8 tsp salt
Cacao Pecan Crunch
- 1/4 cup gluten free old fashioned OR quick oats
- 1/4 cup chopped pecans
- 1 Tblsp cocoa powder
- 1 Tblsp baking date paste
- 1/2 Tblsp maple syrup
- 1/8 tsp salt
- pinch of cinnamon
Instructions
- In blender, blend tofu, strawberries, maple syrup, lemon juice, extract and salt until smooth
- In small food processor, combine your oats, pecans, cacao powder, date paste, maple syrup, salt and cinnamon. Process until well combined. You may need to scrape down the sides a few times.
- Alternately layer your strawberry mixture and cacao pecan crunch mixtures into two glasses, sundae jars or parfait cups.
- This dessert is best ate right away. It can be store in the refrigerator for up to 2 days, oats and pecan will became soften as it sits.
Nutrition
Calories: 300kcal