Millet Pudding Dessert w/Strawberry Topping

MILLET PUDDING DESSERT W/STRAWBERRY TOPPING

Millet Pudding Recipe (make the Crumble nut crust and bake while the millet is cooking)
Bring to a boil 1 cup of millet in 3 cups of water, then reduce heat, cover and cook for one hour. Use all the hot cooked millet for the recipe.
*Note - The millet needs to be hot when it goes into the blender or the pudding will not set. It helps to blend everything and have it ready before the millet finishes cooking.

Put the following in a blender and cream:

½ cup of Pineapple juice
½ cup raw cashews

Then add and blend:

1 cup of Pineapple juice
½ cup honey (more or less to taste)
1 Tbsp. lemon juice (fresh squeezed best)
1 tsp. salt

Now add the HOT millet and blend until smooth.
Last add:

½ tsp. lemon zest and blend just enough to mix it in.

You will then pour this over the cooked Crumble nut crust and refrigerate to set.
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CRUMBLE NUT CRUST

In a food processor add and process until fine:

½ cup unsweetened coconut shreds
½ cup raw almonds (or other nuts of choice)
2/3 cup quick oats
½ tsp. salt

Then add:

2 Tbsp. warm honey (if it’s too hot, the crust will be hard)

If it seems too dry and crumbly, add a little more honey–just enough to feel soft and
moist. Flatten into a greased 9 x 13 casserole dish and bake at 350ᵒ for 9-10 minutes.
You just want the crust to be lightly browned.

*Let cool before pouring the millet pudding in.

Make a recipe of the Strawberry topping (or fruit topping of choice) to go on this once it's chilled.