INGREDIENTS
Crust:
2 cups
almond flour or almond meal
2 tbsp
coconut oil
1 tbsp
vanilla extract
1 tbsp
water
1/4 tsp
sea salt
Filling:
2 cups
frozen raspberries
1 tbsp
lemon juice
2 tbsp
raw honey* or maple syrup
lemon zest
1 tbsp
chia seeds
Crumb topping:
1 cup
walnuts or almonds
1/2 cup
unsweetened shredded coconut
2 tbsp
coconut sugar
1 tbsp
coconut oil
1/4 tsp
salt