Chocolate Strawberry Frozen Treat
A delicious chocolate cookie crust topped with strawberry meringue and frozen to perfection.
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For the Cookie Crust
  1. 1 cup Blanched Almond Meal
  2. 1 TBS Starch (Arrowroot, Potato, Tapioca)
  3. 1/4 cup Cocoa Powder
  4. 1/4 tsp Baking Soda
  5. 1/8 tsp Real Sea Salt
  6. 2 TBS Pure Maple Syrup
  7. 2 TBS Coconut Palm Oil
  8. 1 oz Dark Chocolate
  9. 1 tsp almond extract
For the Strawberry Meringue
  1. 2 cups Strawberries - Fresh or Frozen (thawed)
  2. 1 TBS Lemon Juice
  3. 1/8 tsp real sea salt
  4. 2 large Egg Whites, room temperature
  5. 1/3 cup Raw Honey
  6. 1/4 tsp cream of tarter
Make the Cookie Crust
  1. Preheat oven 350°F
  2. Line a 12 muffin pan with parchment cups
  3. Combine dry ingredients in a bowl, set aside.
  4. Warm wet ingredients in a saucepan until chocolate is melted
  5. Add liquid mixture to dry ingredients and mix to combine
  6. Press dough into each muffin cup (about 1 TBS each) and set aside
  7. Bake for 8-10 minutes
Make the Meringue
  1. Puree the strawberries, lemon, and sea salt together in a blender (may use a couple tablespoons or water if needed to thin out for blending) - set aside
  2. Bring 1 inch of water to a slow simmer in a large saucepan
  3. Combine egg whites, honey and tarter in a heat proof bowl that will fit over the sides of the pot
  4. Beat the eggs until glossy and thick - about 4 minutes
  5. Increase to high speed until stiff and glossy - about 4 more minutes
  6. Remove from heat and beat on medium for another 3 minutes
Putting it All Together
  1. Fold Strawberry mixture into meringue - carefully - to keep the air in the meringue - do not mix
  2. Pour Strawberry meringue on top of each cooled cookie crust - fill to the top
  3. Freeze at least 6 hours
  4. Let slightly soften before you serve.
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