4Tbspcoconut oilgently melted over the stovetop pinch of sea salt
RASPBERRY LAYER
1cupfrozen raspberriesthawed
2tspLakanto sweeteneror coconut sugar
1tspvanilla extract
COCONUT CREAM WHIP
1can full fat coconut milkchilled in the refrigerator overnight
1tspvanilla extract
2tspLakanto sweeteneror coconut sugar
70% dark chocolateshaved or grated (garnish)
Instructions
Preheat oven to 375F.
Mix all of the crumble ingredients: almond flour, shredded coconut, chopped pecans & almonds, Lakanto sweetener, melted coconut oil & sea salt. Spread out onto a baking sheet & bake for 20-25 minutes, stirring halfway through.
While the crumble bakes, prepare your raspberry layer by mixing together raspberries,Lakanto & vanilla and set aside for now. (I like mine to have a bit of texture, but if you want it to be more of a jam-like consistency then place it in your food processor for a smoother texture).
Remove coconut milk from refrigerator and flip upside down. Scoop out the cream only (refrigeration helps separate the cream from the liquid) and using a hand mixer blend the coconut cream, vanilla & Lakanto together until it looks smooth, creamy and whipped.
To assemble, portion a bit of the crumble into individual serving bowls and layer with raspberry jam, then a generous amount of coconut cream whip & if you have some good quality dark chocolate, shave or grate some overtop for garnish.