Recipes

Ingredients

• 250 g almond flour
• 30 g arrowroot
• 1 teaspoon baking powder
• 3 tablespoons coconut palm sugar
• 50 g shredded coconut
• 1/2 teaspoon of sea salt
• 100 g coconut oil or butter
• 3 tablespoons of water
• 400 ml coconut milk (put in the fridge 3 hours in advance)
• 200 g raspberries (fresh or frozen)
• 3 leaves of mint
• 14 half walnuts
• Cake tin about 23 cm in diameter

Preparation

1. Preheat the oven to 180 degrees.
2. Mix the dry ingredients together in a bowl.
3. Melt the coconut oil or butter in a saucepan.
4. Mix the coconut oil and the 3 tablespoons of water with the dry ingredients until you can form a ball of the dough. If it continues to disintegrate, add some more water.
5. Press the dough into the cake tin and make the bottom. You don't have to make a raised edge. Add some raspberries on top.
6. Bake the bottom for 15-20 minutes in the preheated oven.
7. Remove the can of coconut milk from the refrigerator after 3 hours.
8. Only use the hardened part of the coconut cream and put it in the blender with the rest of the raspberries and fresh mint leaves. You can add 1 tbsp coconut palm sugar to make it sweeter.
9. Spread this on the cooled pie crust and decorate with some loose raspberries and walnuts.

Eat mindfully and enjoy!

Snack