Line a mini bread or pie pan with parchment, or 3 cupcakes with paper liners.
- ½ cup oats
- ¼ cup oat flour
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
Mix well. Divide between pans and press evenly down. Bake in preheated 350 degree oven for 8-10 minutes, until golden brown. Cool in freezer.
- 1 ½ cup fresh or frozen, sliced strawberries
- 2 teaspoons Pines Beet Juice powder
Heat frozen strawberries in pan on stove on low. Heat until strawberries are totally thawed. Add Pines Beet Juice Powder. Mix well. Set aside.
- 1 can of full fat coconut milk, chilled in the fridge overnight
- 1 teaspoon maple syrup
Open the chilled coconut milk and carefully remove just the cream from the top placing in a metal bowl. Add the maple syrup and whip until a cream is formed.
Layer this on top of the strawberries and place the pie in the freezer. Let set for at least two hours.