Raspberries & Lemon Cream
Raspberries smothered in lemon cream with a nice, crunchy almond crust. This cream is also very nice with mangoes or apples.
Fills 8, 8 cm brioche shells
Crust Ingredients:
3 C fine almond flour
4 T. honey
4 medjool dates, pitted and soaked in water for about an hour
1/4 C coconut oil/cream
1/2 tsp. sea salt
Filling Ingredients:
6-8 raspberries, per serving
1/3 C lemon juice
1 C cashews soaked in water for about an hour, rinsed and drained
2 C fresh young coconut meat
1/2 C honey or agave nectar
4 T. coconut oil/butter
1/2 tsp. sea salt
1/4 tsp. cinnamon
1/4 tsp. nu®eg
1/4 tsp. vanilla or 1" of vanilla bean, ground
Preparation:
To make crust, place almond flour, honey, drained dates, coconut oil, and sea salt in a food processor and blend until it balls up. Line small pans or brioche shells with plastic wrap. Press crust into shells and place in the freezer for at least 1/2 hour. Carefully remove these from their shell and remove plastic. Replace in freezer until ready to use. These can be made well in advance.
To make the filling, place ingredients, except berries, in a high-powered blender and run until smooth and creamy. Place a 1/2 tsp of honey in the bottom of your frozen crust shells. Place 3 raspberries on top of the honey. Pour the filling mixture over the berries. Allow this to chill in the freezer until ready to serve. Top w/lemon zest.
You may also keep this in the fridge alternatively, if you prefer a softer, more pudding-like consistenty for the filling.
Recipe provided by Purely Delicious Magazine - www.purelydelicious.net
