INGREDIENTS
1 cup
store-bought gluten-free graham cracker crumbs (see Notes)
1
heaping cup (170 g) raw cashew pieces, soaked at least 4 hours or better yet overnight
1/4 cup
melted coconut oil
2 tbsp
canned full-fat coconut milk
2 tbsp
pure maple syrup, dark
2 tsp
vanilla extract
1/2 cup
peeled and diced zucchini
2 tbsp
coconut sugar
1/8 tsp
fine-grain sea salt
1
to 3 tablespoons fresh-squeezed lemon juice
2 cups
(16 ounces/455 g) strawberries, hulled and sliced
4 tbsp
raw honey
2 tbsp
fresh-squeezed lemon juice