½ cup blanched almond flour
1 ½ cups raw pecans
6 small dates, pitted
1 Tbsp coconut crystals or honey
2 Teas ground cinnamon
¼ Teas sea salt
2 Tbsp solid ghee or coconut oil
¼ cup unsweetened shredded coconut
Preheat oven to 350*F. Lightly grease a 2 -3 quart baking dish with coconut oil.
Place the strawberries, rhubarb, coconut crystals, orange juice, arrowroot powder, and vanilla in the baking dish and toss to combine.
Make the topping: Combine the almond flour, pecans, dates, coconut crystals, cinnamon, and salt in a food processor. Pulse until the mixture resembles small gravel.
Add the ghee or coconut oil and pulse until the mixture starts to clump slightly.
Stir in the shredded coconut, then spread the topping over the strawberry mixture.
Bake for 40-50 minutes, until the sides are bubbling and the topping is golden.
Allow the crisp to cool for 20 minutes before serving.
Recipe by: Danielle Walkers (Against all Grain Cookbook)