Strawberry coconut almond spread (v)

Easy to make, and easy to use.
Vegan.
Food processor required,

Original post (with pictures) here.


Ingredients:
250g punnet of strawberries, washed and stems cut off
90g almond meal (1 cup)
50g desiccated coconut (2/3 cup)
1/4 tsp salt
1 tsp vanilla
1 - 2 tbsp water

Method:
1. Process the strawberries in a food processor until puree-like; about 1 minute. Add the almond mlea, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.
2. Store in the fridge (not recommended for freezing).
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