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Ingredients
- Raspberry Filling:
- 1 1/2 cups frozen raspberries
- 1/4 + 1/8 cup date paste
- 1 tbsp. water
- 3/4 tsp. vanilla extract
- 1 tsp. fresh lemon juice
- Crust:
- 2 cups almond flour
- 3 tbsp. date paste
- 1 tbsp. vanilla extract
- 1/4 tsp. no-salt (potassium salt)
- Crumb Topping:
- 1 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 2 tbsp. date paste
- 1 tbsp. raw cashew butter
- 1/4 tsp. no-salt
- 1/4 tsp. almond extract
Details
Servings 12
Preparation time 25mins
Cooking time 60mins
Adapted from detoxinista.com
Preparation
Step 1
1. Prepare raspberry filling by combing all ingredients for filling in a saucepan. Bring to a boil, then reduce to simmer about 10 minutes. Pour into glass dish and refrigerate until completely chilled before using.
2. Preheat oven to 350 degrees. Line an 8x8 in. square pan with parchment paper and set aside.
3. Combine ingredients for crust in a bowl and knead together until dough holds together nicely. Press dough firmly into prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool about 20 minutes before proceeding to next step.
4. Combine ingredients for crumb topping in food processor and process until sticky and crumbly, but still course in texture.
5. Arrange dessert by spreading chilled raspberry sauce over pre-baked crust, then crumble the topping over dessert for final layer. Return to oven and bake another 20 minutes, or until topping is lightly golden. Remove from oven and allow to cool completely before cutting into squares and serving with coconut whipped cream, if desired. For best results, store in refrigerator in a sealed airtight container.
Note: For coconut whipped cream, simply place a can of full-fat coconut milk in fridge overnight. Open can upside down and drain off water, then scoop remaining coconut into a bowl. Add 1 - 2 tbsp. date paste (to taste) and 1 tsp. vanilla and beat with electric mixer until light and fluffy.
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