Ingredients:
1 cup extra fine blanched almond flour
½ cup + 4 teaspoons dried shredded coconut, unsweetened
1/4 cup Zen Basil Seeds
1 tablespoon flaxseed meal
1 tablespoon coconut flour
⅛ teaspoon sea salt
¼ cup unsweetened almond milk or filtered water
¼ cup coconut oil, solid 2 tablespoons maple syrup
1 teaspoon vanilla extract
¼ cup raspberries
Instructions:
Combine the almond flour, shredded coconut, flaxseed meal, coconut flour, and sea salt in a food processor. Pulse until well combined.
Add the almond milk, Zen Basil Seeds, coconut oil, maple syrup, and vanilla. Pulse until the mixture pulls together into a ball. Scrape the sides as needed while pulsing. Avoid overmixing.
Scoop the mixture and press down into an 8 inch (20cm) square tin (greased and lined)
Now add some raspberries to the food processor along with 2 tablespoons of milk of choice
Pour the raspberry puree over your mixture
Place in the fridge for 1-2 hours
