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Raspberry Coconut Crumble Tart (Paleo, GF + Vegan)

Rachel Conners
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

fresh raspberries

1 tbsp

honey or maple syrup

2 tsp

tapioca starch

1 cup

almond flour

3/4 cup

shredded unsweetened coconut

2 tbsp

honey or maple syrup

2 tbsp

coconut sugar

1 tsp

baking powder

1/2 tsp

salt

5 tbsp

coconut oil (solid)