Raw Strawberries and Cream Bars

 I thought about making something jammy covered by something creamy, like a layer of strawberry jam, then coconut cream, but it ended up being combined into one luscious layer on top of the crunchy crust layer.  This creamy filling was so good I wanted to eat it with a spoon, and I kind of did as I scraped the excess out of the food processor bowl and enjoyed every last bit.  These bars came together quickly, which was awesome because I was almost drooling thinking about how good they were going to be.  

Once finished they were pure deliciousness.  Like the flavors of strawberry shortcake but in bar form.  The essence of strawberry shining through as the main event.  If you like desserts that are simple to make, and sweetened completely by fruit, these are just for you!  Be warned though, they are so good, you will have to eat more than one at a time!

Raw Strawberries and Cream Bars
Makes 16

Crust:
3/4 cup finely shredded dried coconut
3/4 cup ground flaxseed
3/4 cup sprouted dehydrated buckwheat groats
3/4 cup soft medjool dates, pitted (soaked in filtered water 30 minutes if not soft and drained well)
1/4 tsp Himalayan salt
1 tsp pure vanilla extract

Filling:
1 1/2 cups fresh organic strawberries
1/2 cup soft medjool dates
1 tsp pure vanilla extract
a pinch sea salt
1 cup raw coconut butter (not oil), warmed to liquid

1/2 cup chopped fresh organic strawberries

For the crust, combine all ingredients in the food processor and process until finely ground, well combined and starting to hold together when squeezed (if it doesn't add a little filtered water by the tsp until it does).
Press into an 9x9 inch pan lined with foil oiled with coconut oil (for easy removal), and set aside in the freezer.
To make the filling, combine the berries, dates, vanilla and sea salt in a food processor and process until smooth.  Add the coconut butter and process until well combined.  Spread out over the crust, and place in the freezer for a few hours until firm.  Once firm, remove the foil, and cut into 16 small squares.  Store in the fridge.