Preparation: Preheat your oven to 350°F and line a small baking sheet with parchment paper.

The Crumble Engineering: In a small bowl, combine all crumble ingredients until they form a textured grit. Spread onto the baking sheet and bake for 8–10 minutes until toasted. Let cool completely.

Strawberry Titration: Blend your freeze-dried strawberries in a food processor until they reach a fine powder consistency.

Combine Fats: In a large bowl, combine the melted refined coconut oil and cashew butter.

Titrate Liquids: Add the maple syrup, coconut milk, strawberry powder, and beetroot powder.

Integrate Flour: Stir in the coconut flour until the batter reaches a professional fudge density.

The Assembly: Gently fold in half of your toasted crumble mixture. Pour the batter into a lined loaf pan and top with the remaining crumble, pressing it slightly into the surface.

Set: Freeze for 20–30 minutes or until fully set.

Finish: Cut into squares and store in the fridge or freezer for the best texture.