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Chocolate Cherry Crust:
1 ½ cups coconut flakes
½ cup brazil nuts
2 T pure cane juice crystals
2 T raw honey
¾ cup dried cherries
¼ cup cacao paste or beans
pinch sea salt
1 tsp vanilla bean powder
1 tsp shilajit
Berry Banana Cream:
½ cup fresh or frozen blueberries
¼ cup banana sugar or 1 ripe banana
¼ cup coconut oil
½ cup Wilderness Poet’s macadamia butter
2 T raw honey
pinch sea salt
1 tsp vanilla bean powder
¾ cup pure water (or ½ cup water when using a fresh banana)
Crust:
Place coconut and brazil nuts into a food processor and pulse until broken down, add remaining ingredients except cacao paste or beans. Mix until combined and sticky, then add cacao paste or beans and pulse lightly until combined. Press into a glass dish or shallow pan lined with parchment paper.
Cream:
Mix all ingredients in a food processor or blender until creamy and pour over cherry crust. Chill in fridge or freeze 2 hours or longer for cutting into little bite sized treats.
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