Strawberry Shortbread Squares

Summmmmmmer in Canada!

This sweet dessert was a hit with the cottage crowd this holiday long weekend - and we celebrated Oh, Canada with its fitting red and white to boot.  

The original recipe made a lot of the base, and it was almost too thick (pictured) so rather than change the measurements, I am going to suggest that you make 2 pans of this dessert, as it will freeze well and you can enjoy the fruits of summer anytime!

Base

3 C coconut flour

1 C sunflower seeds, ground into a fine flour

1/2 C Canadian maple sysrup

1/4 C coconut oil

1 teaspoon vanilla powder 

zest of 1 medium lemon

pinch sea salt

Topping

3 C fresh shrawberries, hulled and sliced

1 C soft dates, pitted and coarsely chopped

Prepare 2 8X8 baking pans with coconut oil to prevent sticking. Combine all base ingredients in bowl of food processor and process until a shortbread like dough forms and the mixture begins to come together.

Equally distribute the dough into 2 8X8 pans, pressing firmly into the pan with your clean hands.  I used my fists.  Be sure to press down all the edges.

Toss the topping ingredients in bowl of food processor and process smooth and jam-like.

Evenly distribute the topping over the 2 base pans.  Put in the the freezer to set for 1 hour, or the fridge for 2-3 hours.