Strawberries in Ginger-Nut Cups

Photo by Sang An Photography.

2 teaspoonsCoconut oil, melted, plus more for pan
2 cupsPecans, walnuts, or almonds
3 tablespoons21 Missions Agave Syrup (unflavored)
2 tablespoonsWhole wheat flour
1 teaspoonGround ginger
½ teaspoonFine sea salt
1 poundFresh strawberries, hulled and sliced
1 teaspoonLemon juice
2 tablespoons21 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 350F.

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.


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