Ingredients:
Crust:2 cups blanched almond flour
¼ teaspoon sea salt
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 tablespoon water Filling:
1 cup jam Topping:
¼ cup coconut oil
¼ cup blanched almond flour
2 tablespoons Naturally Sweet Xylitol
½ teaspoon sea salt
1 cup walnuts, chopped
½ cup unsweetened shredded coconut
Methods:
1. Pulse ingredients together in a food processor until dough forms a ball2. Press dough into an 8 x 8 inch baking dish
3. Bake at 177°C for 12 minutes
4. Pulse oil, almond flour, Naturally Sweet Xylitol and salt together in a food processor until creamy
5. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
6. Set streusel aside
7. Spread raspberry fruit spread over warm crust
8. Sprinkle streusel topping over raspberry fruit spread
9. Bake at 177°C for 15 minutes
10. Cool for 10 minutes, then refrigerate for 2 hours to set up
11. Serve
