(NOTE: You need to have the coconut milk IN the refrigerator overnight)

What you will need:

For the crust

• 5 dried dates, pitted
• 1 cup almond butter
• ¾ cup unsweetened shredded coconut
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• pinch of salt

For the toppings (part one)

• 2 teaspoon coconut milk (full fat)
• 1 c. fresh strawberries
• 1 tablespoon raw honey
• 1 teaspoon lemon juice

For the toppings (part 2)

• 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

How it’s Done:

1. Place dates in food processor and pulse to break down into pieces.
2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
6. Add strawberries, honey, and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
9. Place in the freezer for 1+ hours to harden a bit. And serve.
10. *To store these, store them in the fridge. The coconut milk will melt fast.

I only made a few changes … Recipe from http://paleomg.com