For the Muffins:
1. Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
2. Whisk the vinegar into the almond milk and set aside 10 minutes. Add vanilla extract.
3. Blend the pitted Medjool Dates and water until combined (a little chunky is okay).
4. Add the almond milk mixture and oil. Blend again until cream and smooth.
5. In a separate bowl, whisk together the dry ingredients.
6. Add the Medjool date mixture to the dry ingredients and mix to form a thick batter.
7. Scoop into the muffin pan, filling each muffin almost to the top.
8. Blend the freeze dried strawberries on low speed to a dust/sand consistency.
9. Sprinkle the tops of each muffin with freeze dried strawberry “dust” and mix it in slightly (if you don’t stir it in at all it will burn).
10. Bake 20-22 minutes at 350°F.
11. Cool in the pan 15 minutes, then transfer to a cooling rack to cool completely.
For the Strawberries:
1. Toss sliced strawberries with sweetener until evenly coated.
2. Place in the fridge for at least 30 minutes, they will become soft and juicy.
For the Coconut Whipped Cream:
1. Chill your mixing bowl 30 minutes prior to whipping the coconut cream.
2. Scoop out just the solid part from the can of coconut cream.
3. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream for 1 minute until light and fluffy.
4. Add the sweetener and vanilla, mix again until just combined.
5. Chill at least 1 hour before serving.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.