- 2 cups almond flour
- 1 cup chestnut flour
- 3 tablespoons butter or coconut oil
- 2 teaspoons pure vanilla extract
- 1 1/2 tablespoons almond milk
- 1/4 teaspoon sea salt
- 2 cups raspberries
- 2 tablespoons coconut sugar
- 1 tablespoon lemon zest
- 1 cup sliced almonds
- 1/2 cup chestnut flour
- 1/4 + 1 tablespoon butter or coconut coconut oil
- 2 tablespoons coconut sugar1/4 teaspoon sea salt
The original recipes uses a few drops of stevia in place of the coconut sugar. If you prefer to be completely sugar free, use 1/4 teaspoon of liquid stevia in place of the coconut sugar. I personally prefer the taste of coconut sugar. Go with whichever option you like best.
Add the frozen raspberries, lemon zest and honey to a sauce pan. Simmer for 10- 15 minutes, until thick.
Remove from the heat, and transfer to a bowl. Set aside.
For the crust, preheat the oven to 350F .
Place ingredients in a bowl. With your mixer on low, mix until ingredients come together and form a dough.
Press the dough into a 9×9 baking dish. Bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare topping.
Place the flour, coconut sugar, butter (or coconut oil) and salt in a mixing bowl. Mix on low until ingredients come together. Fold in the sliced almonds.
Spread the raspberry filling over the crust. Sprinkle the topping over the fruit.
Bake for an additional 12 min.
Allow to cool completely before serving.