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Chef Wendell: Sugar-free strawberry shortcakes

INDIANAPOLIS (WISH) – Sugar makes most things taste a whole lot better.  However, while it may please the taste buds, too much sugar can lead to health issues. To help cut-down on your sugar intake, check out this delicious and healthy sugar-free treat.Strawberry Shortcakes with walnut / date crust

NOTE: Strawberries are picked and packaged in the field. No washing takes place. Before eating, wash the field dirt and chemicals off the outside.

1 pint of fresh strawberries, gently washed, dried and hulled (avoid white shoulders)

1 Tbsp. raw honey or maple syrup  or/ 2 Tbsp. stevia powderFilling:

Cut washed and hulled berries into quarters

Sweetener of choice: Maple syrup, raw honey, brown rice syrup, or stevia.

• Place the strawberries into a mixing bowl and add sweetener.

• Macerate for a shot while until a juicy, delicious sauce develops.Shortcake shell:

1 cup dried, unsweetened shredded coconut-Phosphorous, iron, and protein

1 cup walnuts-Omega 3 and fiber

1 cup pitted dates-FIBER, potassium, copper

¼ tsp. Himalayan sea salt-Trace minerals

• Place ingredients into a food processer; blend until well processed, but still mealy and chunky. You should be able to still small chunks of dates and nuts.

• Press down into a pie plate / shell and refrigerate before serving. Very important.

• Do not fill the pie until you are ready to serve. (Don’t want the crust to become soggy.)

• Fill the pie ‘crust’ with whatever fruit topping you like.

• Top with coconut milk cream or vanilla Greek yogurt.

• Garnish Fresh mint leaves

• Serve room temperature