Strawberry Coconut Dessert


¾ cup ground almonds
¼ cup of shredded dried coconut
A piece of butter (to grease the mold)
2 cups strawberries
2 tablespoons (30 ml) vanilla extract
½ cup (125 mL) honey
1 pinch salt
1 cup (250 mL) Maison Orphée organic coconut oil


Start by buttering the cake pan. Grind the almonds and the grated coconut and then spread the mixture over the bottom of the pan. Put the remaining ingredients in a blender and blend until creamy. Pour the mixture gently into the pan and allow to chill for 3 hours.