This tasty end-of-summer treat has tropical flavors and a burst of fresh berry salsa. For hot days, it's a great dessert or snack because it tastes like the season's best fruits and vegetables.
Ingredients: 1 cup shredded coconut. 1 cup rolled oats. 1 cup dates, pitted. 1/4 cup coconut oil, melted. 1 cup pineapple chunks. 1 ripe mango, diced. 1 cup strawberries, diced. 1/2 cup blueberries. 1/2 cup raspberries. 1 lime, juiced. 2 tablespoons maple syrup.
Instructions: Warm the oven up to 175F 350C. Shredded coconut, rolled oats, dates, and melted coconut oil should all be mixed together well and become sticky in a food processor. To make a crust, press the mixture into the bottom of a baking dish that has been lined with foil. After 10 to 12 minutes in the oven, let it cool. To make the salsa, put the pineapple, mango, strawberries, blueberries, raspberries, lime juice, and maple syrup in a bowl. Cover the crust that has been cooled with the salsa. Put it in the fridge for at least an hour before cutting it up and serving it.
Prep Time: 20 minutes
Cook Time: 10 minutes
Eljire