Japanese-Inspired Paleo Mochi Berry Delight

Allergens

Nuts (almond flour)

Ingredients

• 1 cup almond flour 2 tablespoons coconut flour 1/4 teaspoon sea salt 1/3 cup coconut cream 2 tablespoons honey 1 teaspoon vanilla extract 2 cups mixed berries (strawberries, blueberries, and raspberries) 2 tablespoons chia seeds

Instructions

1. In a medium sized bowl, whisk together almond flour, coconut flour, and sea salt. Set aside.
2. In another bowl, combine coconut cream, honey, and vanilla extract. Mix well until fully incorporated.
3. Gradually add the wet ingredients to the dry, stirring continuously until a smooth dough forms.
4. Divide the dough into two equal portions and shape each portion into a small, round disk.
5. Wrap the disks in plastic wrap and chill for 30 minutes in the refrigerator.
6. While the dough chills, wash and dry the mixed berries, then gently toss with chia seeds. Let the mixture sit for about 15 minutes to allow the chia seeds to absorb some of the juices.
7. Remove the chilled dough from the refrigerator and roll out each disk between two sheets of parchment paper to a thickness of about 1/8 inch.
8. Place one dough disk onto a serving plate, and spread half of the berry mixture evenly on top.
9. Top with the second dough disk and gently press down around the edges to seal.
10. Using a sharp knife, slice the mochi into two equal portions, and garnish each with a dollop of coconut cream and fresh berries.

Chef’s Insight

The combination of textures and flavors in this dish is reminiscent of a warm summer's day in Japan.

Notes

This recipe is perfect for those following a paleo diet who still want to enjoy the luxurious taste of Japanese mochi.