|2 teaspoons||Coconut oil, melted, plus more for pan|
|2 cups||Pecans, walnuts, or almonds|
|3 tablespoons||21 Missions Agave Syrup (unflavored)|
|2 tablespoons||Whole wheat flour|
|1 teaspoon||Ground ginger|
|½ teaspoon||Fine sea salt|
|1 pound||Fresh strawberries, hulled and sliced|
|1 teaspoon||Lemon juice|
|2 tablespoons||21 Missions Vanilla Agave Syrup|
Lightly brush muffin cups with coconut oil. Set aside.
Pulse nuts in a food processor until coarsely ground. Add 3 tablespoons unflavored agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms.
Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
Preheat oven to 350°F.
Bake nut cups until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing.
DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
Place strawberries, lemon juice, and vanilla agave syrup in a medium bowl. Stir well, crushing a few berries to release their juices.
Using a table knife, remove nut cups from pan and fill with strawberries. Serve immediately.
Makes 12 servings.