Paleo Scottish Cranachan Delight: A Gluten-Free and Dairy-Free Dessert Sensation!

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups fresh raspberries 1 cup almond flour 1/2 cup dried sweetened cranberries 1/4 cup coconut flakes, unsweetened 1/4 cup chopped pecans 1/3 cup homemade whipped coconut cream 1 tablespoon honey, local and raw Zest of one orange Juice of half an orange 2 teaspoons vanilla extract, pure Pinch of sea salt

Instructions

1. In a large bowl, gently mix together the raspberries, cranberries, coconut flakes, pecans, and orange zest.
2. In a separate small bowl, whisk together the whipped coconut cream, honey, orange juice, vanilla extract, and sea salt until well combined.
3. Fold the whipped coconut cream mixture into the fruit mixture carefully, ensuring not to crush the raspberries too much.
4. Divide the mixture evenly among 6 individual dessert dishes or glasses.
5. Chill in the refrigerator for at least 2 hours before serving.

Chef’s Insight

To enhance the aroma, gently bruise a few raspberries before folding them into the mixture.

Notes

Be sure to use fresh raspberries for the best flavor and texture.