3 cup raw cashews (soaked in water for at least 4 hours)
¼ cup almond flour
6 pitted dates
2 Tbsp. coconut oil
½ cup coconut milk
¼ cup coconut oil
1/4 cup maple syrup
2 cups fresh strawberries
2 heaped spoon Luxe Strawberry Shortcake Protein Powder
Freeze dried strawberries
Edible Flowers - Garnish
In blender mix 1 cup cashew nuts, ¼ cup almond flour, 6 pitted dates & 2 Tbsp. coconut oil. Blend until combined. Using a silicon mini muffin tray divide mix between 12 cups filling 1/3 of each. Place in fridge to set. In blender combine 2 cups cashew nuts, ½ cup coconut milk, ¼ cup coconut oil (melted & chilled), 1/4 cup maple syrup, 2 cups fresh strawberries & 2 heaped spoons Luxe Strawberry Shortcake Protein Powder. Blend until smooth. Evenly distribute strawberry mix between 12 cups. Return to fridge for 4 hours or until set. Remove bites from silicon tray. Garnish with freeze dried strawberries & edible flowers.
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