Strawberry Shortcake & Coconut Cream

Crust ingredients:

• 1 cup rolled oats
• 1/2 cup raw almonds
• 2 medjool dates (pitted)
• 3 Tablespoons water
  
  
• 3 cups sliced strawberries

1. Place the rolled oats, almonds, and dates in a food processor and process until finely ground like a flour.
2. Add the water and process until it sticks together. Add more water if needed.
3. Break ball of dough into 6 even pieces and press each one by hand into small bowl or plate to form the crust.
4. Top each crust with 1/2 cup strawberries.

Coconut Cream ingredients:

• 1/2 cup raw cashews
• 1/2 cup coconut shreds
• 4 medjool dates (pitted)
• 1 cup water
• 1/2 teaspoon vanilla

1. Combine all ingredients in a blender and blend until smooth. You can add a little more water if needed, but be sure to keep it as thick as possible.
2. Pour 1/6 of the cream onto each shortcake.