This is such a yummy treat for the summer! I’ve adapted it slightly from the original version taken from ‘Why it is perfectly acceptable to eat dessert for breakfast’ by Nicole Joy so hope you enjoy!
For the base:
1 1/2 cups of sunflower seeds or almonds (this can also be a mix)
1/2 cup coconut flakes
10 pitted dates
Zest of 1 lemon
10 strawberries halved
Line a small tray (20x12cm) with baking paper and set aside.
Put seeds/almonds in blender with the coconut flakes and lemon zest and process until crumbly.
Add dates a few at a time until no large chunks remain.
Pinch the mix together in your fingers and if it holds its shape, it’s the right consistency. If not add 1 tbsp of cold water at a time.
Press mixture evenly into tray and place halved strawberries on top.
Place into freezer whilst you prepare topping.
For the fudge top:
1/2 cup coconut butter
1 tbsp coconut oil
1 tbsp honey
1/2 tsp rose water
Melt coconut butter in a bowl over a heated saucepan of water and then add coconut oil.
Take off heat once melted and add in honey and rose water.
Whisk vigorously!! Make sure it is combined.
Pour over cool base and place into fridge for 2 hours or until firm to touch.
Slice and serve!