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EASY Strawberry Shortcake Almond Butter Bark { Paleo & Vegan }

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 1/3 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/4 cup strawberries
  • 1/4 cup coconut cream
  • 2 Tbsp. maple syrup
  • freeze dried strawberries
  • gluten-free crushed graham crackers

Instructions
 

  • Line a baking sheet with parchment paper. Set aside.
  • In a food processor, puree strawberries, coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
  • Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
  • Pour onto parchment lined baking sheet and oread in an even thin layer.
  • Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
  • Sprinkle freeze-dried strawberries and crushed graham crackers on top.
  • Freeze for 30 minutes, or until hardened. Break into pieces.
  • Enjoy!
  • Store in an air tight container in fridge.