Ingredients

• 2 cups strawberries, thinly sliced Filling
• 2 cups blueberries Filling
• 2 cups strawberries, roughly cut Filling
• 1 tsp cinnamon Filling
• 1 tbsp coconut oil Filling
• 2 tbsp raw honey Filling
• pinch of sea salt Filling
• 2 cups walnuts Topping
• 3-4 medjool dates Topping
• 2 tbsp ground golden flax Topping
• 2 tbsp coconut oil (optional) Topping

Instructions

1. For the filling, start by blending the coarsely cut strawberries and 1 cup of blueberries with cinnamon, coconut oil, sea salt and honey until smooth.
2. In a bowl, combine the mixture with the remaining blueberries and sliced strawberries.
3. Place the mixture into the refrigerator to set while you make the topping.
4. For the topping, add the walnuts into a food processor and pulse until crumbly.
5. Add the dates, sea salt, cinnamon and coconut oil (optional) and pulse until mixture comes together and no large pieces of dates remain.
6. To assemble the dessert, simply remove the fruit filling from the refrigerator and top with walnut crumble.