Strawberry Rhubarb Crisp
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Ingredients
- 2 1/2cups fresh organic strawberriesdiced
- 2 1/2cups fresh rhubarbdiced
- 1tsp Spoonable Stevita Stevia
- 2TBSP organic lemon juicefresh or jarred
- 1cup raw walnuts
- 1cup raw pecans
- 1cup shredded coconut
- 10 medjool datespitted
- 7TBSP organic butterroom temperature or slightly chilled
- 3TBSP coconut flour
- 1/2teaspoon pink or sea salt
- 1teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and take out a 3 quart casserole dish
- • Combine the strawberries, rhubarb, stevia and lemon juice in the casserole
- dish. This is the bottom of your crisp
- • In a food processor pulse together the walnuts, pecans and shredded coconut
- until they are all in uniform small pieces
- • Add the dates and butter and mix until all combined. This may take up to 30
- seconds for the dates to fully mix into the nut and butter mixture
- • Add the coconut flour, salt and vanilla and pulse until the crisp topping is all
- combined
- • Using your hands, lay flattened pieces of the crisp on top of the strawberries
- and rhubarb pieces. The crisp will completely cover the strawberries and
- rhubarb
- • Bake for 30 minutes until the crisp top is golden brown and the sauce made
- by the strawberries and rhubarb starts bubbling
- • Serve warm with whipped cream or coconut milk ice cream