CAROB CRUST:

1.5 C almonds
1 C raw carob powder
3 T coconut butter
1 t Celtic sea salt
Coconut water to bind

In a food processor combine ingredients, adding coconut water until the mixture starts to form a ball. Press crust into pie plate, all the way to the top edge.

FILLING:

2 pints strawberries
6-8 young coconuts, pulp
3 T coconut butter
1 vanilla bean
pinch of Celtic salt
.5 C coconut water

Place ingredients in a food processor and blend, adding coconut water until reaching a very smooth and creamy consistency. Pour into pie crust and chill overnight. Garnish with fresh lavender or other seasonal flowers and strawberry slices.

PLEASE COMMENT ON THIS ARTICLE OR SHARE YOUR OWN RECIPE IDEAS BY CLICKING HERE.