Flourless Chocolate Tart
16th March 2016
Banana and Almond Ice Cream
6th May 2016
Ingredients
- 2 cups fresh or frozen raspberries
- 1 can organic full-fat coconut milk refrigerated for 24 hours
- 2 tbsps maple syrup (or more depending on the sweetness of your berries)
- 1 tsp pure vanilla extract
- 1-2 tsps chia seeds (optional)
- unsweetened organic shredded coconut for garnish (optional)
Servings:
Instructions
- Thaw raspberries if using frozen ones.
- Open the can of coconut milk and carefully remove the solid portion. Put it in a medium mixing bowl. Save the liquid in the can for your morning smoothie.
- Whip the coconut milk solids with an electric mixer until doubled in size. Add 1 Tablespoon of maple syrup (or more or less, depending on your preference) and whip until very well combined and fluffy.
- Mash half of the berries. Fold them into half of the whipped coconut milk. Add a teaspoon or two of chia seeds to thicken if you think it's too runny.
- Layer in serving dishes. Begin with a few whole berries, then the raspberry mixture, the whipped coconut milk and top off with more berries and a sprinkle of shredded coconut.
