Strawberry shortcake bars

3 medjool dates pitted

¾ 1 ¼ cup water

½ cup freeze dried strawberries

freshly sliced strawberries

½ tsp avocado oil

½ cup medjool dates pitted

1 cup raw cashews soaked in boiling water for 30 min

⅔ cup peanut butter

2 ½ cups brown rice crisps

½ cup raw cashews

1 tsp vanilla extract

½ cup dairy free chocolate chips

Step 1

Combine all the “shortcake base” ingredients to a high speed food processor and pulse until crumbly and no large cashew pieces are left.

Step 2

Divide the base evenly into your square pan and press down firmly so it is well packed.

Step 3

Place in the freezer for one hour to set the crust.

Step 4

While the crust is in the freezer, soak the cashews and then make the cashew sweet cream. add all the ingredients to a high speed blender and blend until smooth. start with less water and add more as necessary, but you want it to be thick.

Step 5

Pour the cashew sweet cream over the crust and place in the freezer, allow to set and harden (at least 3 hours).

Step 6

After the cashew cream is pretty firm, remove from the freezer and melt the chocolate with the avocado oil and drizzle over each square. (optional)

Step 7

Take thinly sliced strawberries and place on top of melted chocolate.

Step 8

Place in the fridge for at least an hour, until the chocolate is set.