Raw. Vegan. Gluten Free.
Photos by Morgan Ione Yeager
"It's berry season! And my garden is overflowing with raspberries right now. Awesome in smoothies, fruit salad or simply solo, these little bites of goodness are the essence of summer."
1 cup almond flour
4 medjool dates, pitted
3 tbsp coconut oil
1/2 cup shredded coconut
1 ripe avocado
2 tbsp cacao powder
dash of vanilla
option to add a little sweetener, personally i think it's sweet enough
1 pint/ punnet raspberries
6 tbsp coconut butter
- Throw the BASE ingredients into a food processor until the mixture holds together and doesn't look crumbly. Pat evenly into a 9"tart in and put in the fridge.
- Throw the MIDDLE ingredients into a food processor until smooth and 'mousse like'. Spread evenly over the base and transfer back to the fridge
- Throw the raspberries and coconut butter into the food processor until smooth. Spread evenly over the middle and transfer to the freezer to set
- When ready to eat, pull out of the freezer and let sit for about 5 minutes. Eat immediately!