Grab a spoon and dig into this plant-based and gluten-free summertime dessert! This recipe takes juicy berries, sprinkles them with a sweet and simple coconut topping, then tops with our Banana Nicecream! Leftovers (if there are any) also make for a mouthwatering breakfast.
7-8 cups mixed berries
3 Tbsp maple syrup
2 Tbsp gluten-free flour
1 Tbsp lemon juice
1 cup coconut flour
⅔ cup shredded coconut
1 cup roughly chopped pecans
½ cup coconut sugar
½ tsp sea salt
4 Tbsp vegan butter
1. Preheat oven to 350 degrees F directly to baking dish. Top with maple syrup, flour, and lemon juice. Mix.
2. To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed.
3. Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
4. Let cool 10 minutes before serving. Then top with Banana Nicecream!