The Filling:
2 cups strawberries thinly sliced
2 cups blueberries
2 cups strawberries roughly cut
1 teaspoon cinnamon
1 tablespoon coconut oil
3 tablespoons raw agave (or none! I didn’t add any when I made it)
a pinch sea salt

The Topping:
2 cups walnuts
3-4 medjool dates
2 tablespoons ground golden flax
2 tablespoons coconut oil (optional)
1 teaspoon cinnamon
a pinch sea salt