Ingredients

The following ingredients have 4 Servings
  • 1 batch Homemade Lemon Curd (You'll use the whole batch)
  • 2 cups Fresh raspberries
  • 1/4 cup raw honey
  • 1 1/2 Tbsp lemon juice or water
  • 1 1/2 tsp arrowroot starch
  • 1/3 cup smooth almond butter (or cashew butter)
  • 1/3 cup organic coconut oil (refined, melted and cooled to almost room temp)
  • 1/2 cup raw honey (or pure maple syrup)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp grated lemon zest
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract (optional)
  • 1 1/2 cups blanched almond flour
  • 1/4 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instruction

  • Place raspberries, honey, and lemon juice or water in a small saucepan and turn heat to medium/med-hi to bring to a boil, stirring.
  • Once raspberries have broken down, whisk in the arrowroot starch and continue to cook on med heat/simmering for 5-10 mins or until thickened, then set aside to cool.
  • While lemon curd and raspberry sauce cool, make the cookie dough for the crust/crumble.