Ingredients:
For the crust:
- 1 cup almond flour
- 2 tbsp. tapioca flour
- 2 tbsp. beet sugar
- 2 tbsp. melted coconut oil
- Pinch of pink himalayan salt
For topping::
- 3/4 cup unsalted almonds
- 1 tbsp. tapioca flour
- 1/4 tsp. pink himalayan salt
- 1/4 cup honey
- (use agave as vegan option)
- 5 tbsp. melted coconut oil
- 1 organic egg
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 cup chopped raspberries
- 1 cup chopped strawberries
- 1 tbsp. lemon juice
Directions:
- Preheat oven to 350F.
- Line a square 8x8 pan with parchment paper and grease with melted coconut oil.
- In a clean bowl pour in all crust ingredients and mix well.
- Press crust firmly into pan with hands.
- Using a food processor, grind the almonds with tapioca flour and salt.
- Then add the coconut oil and beat until it dissolves with the mixture.
- Add the egg, vanilla and almond extracts, and the honey and mix until you form a paste.
- Toss the fruits with the lemon juice and top the paste with them.
- Bake for 40-46 minutes.
- Remove from oven and let it cool before serving.
- Cut into small squares and store any leftovers in the refrigerator.
