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!
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
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.