Okay – I cannot WAIT until I can dig into this tomorrow!!! I’ve had each piece of this recipe separately (I may have dipped my finger in the lemon topping and thrown a few berries back…) but I haven’t had it all together, and I can only imagine how magnificent it is!! Try to get really fresh strawberries or raspberries for your red and blueberries or blackberries for your blue. The fresher, the better! I found this awesome nugget of a recipe on PaleOMG – so go check it out!!! Have a safe, healthy and very happy 4th of July!
Ingredients
For the crust
- 1 cup almond butter
- 1 cup unsweetened shredded coconut
- ⅔ cup walnuts
- 1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter (google this – it’s super simple!)
- 1 heaping tablespoon raw honey
- pinch of salt
For the topping
- 5 eggs, whisked
- ⅓ cup honey
- ⅓ cup coconut oil
- juice of 4 lemons
- 1 cup blueberries
- ½ cup raspberries or strawberries
Instructions
- Place all crust ingredients in food processor and mix until completely broken down.
- Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.
- While the crust is hardening, make your lemon topping.
- Place a small saucepan over medium heat.
- Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
- Continue stirring together until mixture begins to thicken.
- Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
- When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star. Do yo’ thang.
inspire eat run 