Strawberry Pretzel Coconut Cream Dessert

Strawberry Pretzel Coconut Cream Dessert
For the Crust:
2 cups of pretzels  (I used gluten free)
1/2 c. nuts any you like ( walnuts)
1/2 tsp. sea salt
1/3 c. maple syrup
2 T. coconut oil
Grind pretzels & nuts to a fine meal, one cup at a time, in a food processor or powerful blender. Pour into a bowl and add remaining ingredients. Mix well [your may find it easier to use your hands] until a “dough” is formed. Add more oil if necessary. Press crust mix into bake and roast pan.
For the Filling:

Place filling ingredients in a high powered blender  or food processor and  Blend on high for 60 seconds or until very smooth. Pour in melted coconut oil and blend for an additional 30 seconds.

1  can coconut milk – take the thick cream of the top and set the liquid part aside.
¼ cup coconut butter
1/4 c. maple syrup or 5 medool dates pitted
1 vanilla bean, scraped – or extract
4 T soy lecithin
2 T. extra virgin, unrefined coconut oil, melted
Topping:
4 c. strawberries, fresh
Pour filling into the crust and let cool in fridge to set up for 30 min to a hour.
Place topping on and serve.

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