Strawberry almond butter quesadillas are on the menu when it’s March 21st, the second day of Spring, and we have a snowy Noreaster in NYC.
Although we are all more than ready for the Spring sunshine and flowers, the snowy setting is still always so pretty to me. Instead of complaining about the weather, I decided to embrace it because I am grateful that this one last snowfall is absolutely beautiful.
As the true snow bunny that I am, I am snuggled up inside today with candles and incense burning to the soundtrack of chill and vibey beats.
What’s the (strawberry) on top to a day like this? A healthy and delicious sweet treat to cozy up with on the couch. Warming, comforting, and super easy to make!
Toast each tortilla one by one on your stove over an open flame. Using tongs, flip the tortilla once to lightly toast it on each side until it is soft. If you have an electric stove, you can do the same thing in a pan.
Spread almond butter on each tortilla. Add as much as you prefer.
Thinly slice strawberries verticaly to get at least 5-6 slices. Place thinly sliced strawberries on one half of the tortilla.
Fold tortilla in half and press down to make sure both sides stick together. (this is why it is important to spread the almond butter on the whole tortilla)
Cut folded tortilla in half.
Repeat process on second tortilla.
Melt chocolate using coconut oil (makes it a bit thinner for your perfect drizzle)! Drizzle on top of tortillas.
Sprinkle shredded coconut and any leftover strawberries on top!