Ingredients
½ cup whole almonds
½ cup desiccated coconut
1/3 cup tapioca flour
4 large Medjool dates (pitted)
½ tsp vanilla
Pinch Himalayan pink salt
1 tbsp water
200gm mixed berries (I used frozen)
1 Tbsp chia seeds
½ cup cashew nuts
¾ cup desiccated coconut
3 tbsp water
2 tbsp maple syrup
Drop of vanilla (opt.)
1/3 cup coconut flakes
To top – Extra coconut flakes or shredded coconut
Method
If using frozen berries, start this first – remove from the freezer and place in a shallow bowl, then proceed with making the base.
In a processor, process the almonds, coconut, tapioca, and dates. Add to this the vanilla, salt and water. Process until it sticks together when pressed.
Line a tin with baking parchment, press in the base mix evenly.
Taking your berries, use a fork to crush them. Add in the chia seeds and mix well. This mix will be still somewhat frozen and stiff, which is what you want. If you are using fresh berries, then you may need to place it in the fridge after adding the chia seeds to allow the ‘jam’ mix to set. Evenly spread the jam over the base mix. Place in the freezer until the jam is firm/set.
To make the ‘macaroon’ topping, place the cashews and desiccated coconut into the processor until finely chopped (like a rough flour consistency). Add in the water and maple syrup and blend well. Add in the coconut flakes and pulse until mixed through and still showing coconut pieces.
Gently spread over the set ‘berry jam’ mix. Sprinkle with your remaining coconut flakes.
Bake for 20 mins at 150C
Once cooled, you may need to place in the fridge/freezer to slightly harden before cutting.
Enjoy.
