Raspberry Coconut Cream Parfait

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Ingredients

CRUMBLE

1/2 cup almond flour
1/2 cup shredded unsweetened coconut flakes
1/2 cup raw pecans chopped
1/2 cup raw almonds chopped
1/3 cup Lakanto sweetener or coconut sugar
4 Tbsp coconut oil gently melted over the stovetop pinch of sea salt

RASPBERRY LAYER

1 cup frozen raspberries thawed
2 tsp Lakanto sweetener or coconut sugar
1 tsp vanilla extract

COCONUT CREAM WHIP

1 can full fat coconut milk chilled in the refrigerator overnight
1 tsp vanilla extract
2 tsp Lakanto sweetener or coconut sugar
70 % dark chocolate shaved 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.

Keyword cleaneating, gluten free, grain free, high fat, highfatlowcarb, holisticwellness, low carb, low sugar, paleo, paleodesserts, raspberry coconut cream parfait, refined sugar free, treats