Dessert Chips and Strawberry Salsa [Vegan]

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In the event you’re somebody who loves fruit ahead ideas, this dish is your fantasy. It’s fast, straightforward, packs recent seasonal fruit, basil which provides one other aspect of taste and enhances the flavour profile of those fruits, low sugar. As a complete, this dish packs taste, is reasonably priced, one you possibly can put collectively along with your eyes actually closed whereas hopping on one foot, and doesn’t disappoint!

Dessert Chips and Strawberry Salsa [Vegan]


Four-5 cups

Cook dinner Time



For the Chips:

  • Eight-count bundle tortillas
  • half of cup sugar
  • 1 teaspoon cinnamon
  • half of cup melted coconut oil

For the Salsa:

  • 1 bundle strawberries, quarter and diced
  • 1 cup blueberries (lower in half)
  • 6 to eight basil leaves (sliced)
  • Four mint leaves (sliced)
  • half of squeezed lemon
  • 1/three cup sugar
  • 1 teaspoon vanilla

For the Coconut Whipped Cream:

  • 1 14.5-ounce can chilled coconut cream (stable portion solely)
  • 1 teaspoon vanilla extract
  • 1/three cup vegan cream cheese
  • 2 tablespoons corn starch
  • 1/three cup powdered sugar


  1. Preheat the oven to 350° F. Minimize the tortillas into triangles. Dip into coconut oil after which sugar and cinnamon (mix collectively). Bake for 10 minutes. Put aside.
  2. To Make the salsa, chop all of the substances, throw in a dish, put aside within the fridge till able to serve.
  3. To make the coconut whip, throw all of the substances within the bowl of a standing mixer. Beat till clean (sifting the dry substances provides a smoother texture).




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