For our end of Whole30 party, I asked all the lovely participants to bring a recipe to share. This sweet treat was one of the absolute favorites (I will post more later!)
I took some leftovers home for "the boys" only to eat every single one of them myself! This was submitted to the group by the beautiful Jean Schoeffler.
- 1.5 cups of raw pecans
- 1/2 cups hazelnuts
- 4 medjool dates (pits OUT)
Place nuts in a food processor and process until they are very fine (like nut flour). Chop dates and place in food processor with nuts and mix until they form a sticky ball.
Press crust mixture into cupcake papers and place in freezer to set.
- 2 cups raspberries
- 1 cup blueberries
- 1/2 lemon, juice squeezed fresh
- 2 tablespoons coconut oil
- 4 medjool dates - chopped and pitted. Add more or less to taste.
Place ingredients in food processor and process until smooth. Remove crusts from freezer and fill with berry mixture. Place in freezer and chill for minimum of 2 hours.
Before serving, remove from freezer to soften slightly.