Nordic Brunch Sweet – Paleo Raspberry Coconut Clouds

Allergens

Eggs, Almond, Coconut

Ingredients

• 1 cup coconut cream (for whipped topping)
• 2 cups fresh raspberries (plus more for garnish)
• 2 tbsp honey
• 1 tsp lemon zest
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp arrowroot starch
• 1/2 tsp baking powder (Paleo
• friendly)
• Pinch of sea salt
• 3 large eggs
• 1 tsp vanilla extract (pure)
• 1/4 cup melted coconut oil

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line two mini springform pans.
2. In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, and salt. Set aside.
3. In another bowl, whisk eggs, vanilla extract, and melted coconut oil together until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated.
5. Pour the batter into prepared springform pans, smoothing the tops.
6. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
7. For the whipped topping, whisk coconut cream until it forms soft peaks. Add honey and lemon zest mix well.
8. To assemble, place one cake on a plate and spread a layer of whipped topping. Top with raspberries and another cake. Repeat for a second dessert.
9. Garnish with fresh raspberries and a dusting of lemon zest. Serve immediately.

Chef’s Insight

The combination of raspberries and coconut creates a symphony of flavors and textures that elevates this dessert from ordinary to extraordinary.

Notes

Allow the cakes to cool completely before removing them from the springform pans to prevent them from breaking.