Description
A layered dessert combining a baked oat and pecan crumb base with a whipped strawberry filling, perfectly chilled and ready to serve. Light, refreshing, and free of added animal proteins or alcohol, ideal for advanced preparation and easy slicing.
Ingredients
6 tablespoons ghee, melted
1 1/2 cups oat flour (gluten-free optional)
1/2 cup coconut sugar, packed
3/4 cup pecans, finely chopped
2 egg whites
3/4 cup monk fruit sweetener
15 ounces frozen whole strawberries, partially thawed
2 tablespoons lemon juice
Instructions
Preheat oven to 375°F
In a large bowl, mix melted ghee, oat flour, coconut sugar, and chopped pecans until uniform
Spread crumb mixture evenly on a large baking sheet
Bake for 15-20 minutes, stirring twice for even browning
Combine egg whites, monk fruit, partially thawed strawberries, and lemon juice in a separate bowl
Beat the mixture on high speed for 10 minutes until thick and voluminous
Remove baked crumbs from oven and set aside 1 cup for topping
Press remaining crumbs into the bottom of a 9×13-inch pan
Pour the whipped strawberry filling over the crumb layer
Sprinkle reserved crumbs as a topping
Freeze for at least 4 hours to set
Refrigerate for 30 minutes before slicing and serving
Notes
Toast pecans for 5 minutes before adding to crumbs for enhanced flavor. The crumb mixture can be baked in advance and stored in an airtight container. If strawberries are too soft, refrigerate the filling for an hour before inverting to prevent sogginess. Store finished dessert in the freezer for up to 3 months. Substitute monk fruit with erythritol or brown sugar for alternate sweeteners.
- Prep Time: 10
- Cook Time: 20
- Category: Deserts
- Method: Baking and Freezing
- Cuisine: American