About the Recipe
Ingredients
Crust
1 c. Hazelnuts
1c. Dates, chopped
1 Tbsp. Coconut Oil
¼ c. Coconut Dried Unsweetened
½ tsp. Imitation Butter Extract or Vanilla Extract
¼ tsp. Sea Salt
Topping
1 Daiya Plain Cream Cheeze Style Spread 227g
¼ c. Nut/Seed Butter (homemade or store bought)
1 c. Coconut Dried Unsweetened
½ c. Frozen Cherries, chopped (stuff them in the measuring cup)
½ c. Monk Fruit Sweetener Powder
½ tsp. Cherry Extract
1/8 tsp. Sea Salt
350g. Marshmallows little ones
Preparation
Put a parchment paper in an 8x8 baking pan
With a food processor crush your Hazelnuts into a course nut flour look, then slowly add dates and remaining ingredients beat until it well mixed it will start to stick together (you want this to happen)
Pour mixture into your parchment paper pan
Press down with you hand firmly or the back of a spoon
Set aside
In a food processor add your Daiya Plain Cream Cheeze Style Spread, Nut/Seed Butter, Coconut, Monk Fruit Sweetener, Vanilla Extract and Sea Salt blend well
Add Cherries blend in
Add Marshmallows blend until mixed in, you want the Marshmallows cut a bit but you still want them looking like a Marshmallow.
Pour on top of crust
Smooth out
Freeze overnight
Take out cut and serve
Store in freezer in a container with a lid