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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Ingredients
- 2 cups fresh or frozen fruit I used a combination of cherries, strawberries, and raspberries
- 1 tablespoon arrowroot starch
- pinch sea salt
- 1 heaping teaspoons orange zest
- 1 tablespoon fresh orange juice
- Topping
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons walnuts
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon cacao powder or unsweetened cocoa powder
- 1 1/2 tablespoon coconut oil
- 2 large dates pitted
- pinch sea salt
Instructions
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Preheat the oven to 350 degrees F.
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In a bowl toss the fruit with the arrowroot, salt, orange zest and juice to coat.
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Divide the fruit into two 8 ounce oven safe dishes.
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In a food processor add to topping ingredients and pulse until ingredients are just incorporated and forms a moist but crumbly mixture (just enough to chop the dates/walnuts and mix in the coconut oil).
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Divide the topping evenly on top of the two fruit dishes.
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Bake in the oven for 20-25 minutes until slightly bubbly and topping is set and golden.
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Serve immediately, at room temperature, or cold from the fridge.
Recipe Notes
*choose organic ingredients when possible.