super easy & quick spring/summertime decadence. +++way healthy for you.
crumble heaven:
1 c raw brazil nuts
1/3 c mesquite powder
1/4 c coconut flour
1/2 c shredded unsweetened coconut
1/4 t sea salt
1/4 c coconut oil or vanilla bean ghee
-add the dry ingredients to a food processor and process until semi-fine, then pulse in the oil or ghee until it starts to stick together but still slightly crumbly. you can add a bit of water if needed to help it come together. transfer to a bowl.
fresh raspberry filling:
5 c raspberries
juice of 1 lemon
few drops of stevia to taste (optional-if you want it a bit sweeter!)
-in the food processor (no need to wash in between), blend 2 c of the raspberries with the lemon juice and stevia, then pulse in the remaining berries and spread into the bottom of a medium size glass dish. sprinkle the crumble on top and eat immediately or refrigerate up to 3 days. top with coconut buttercream (or fresh coconut yogurt for a nutrient dense breakfast!)
stoked for summer so i can make this same dish with fresh peaches.
1 can organic coconut cream, chilled (discard the water for a thicker, less runny cream)
1/2 c melted coconut oil
1/2 t vanilla bean powder
pinch of sea salt
1 c raw cashews, soaked
2 T sunflower lecithin
stevia or coconut nectar to taste
optional: 2 packets four sigmatic reishi mushroom for calm coolness.
-add all but the cashews to a blender and blend until very smooth. add cashews in batches blending on high until all incorporated. store in fridge or freeze for a healthy ice cream treat.
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