Well, I think this is it. I have found the go to dish for the rest of my life anytime someone asks me to bring a dish. It was really easy to make, I actually had most of the ingredients already at home (Just needed fresh berries), and its GORGEOUS! So I am giving this a Kari rating of 4 stars out of 4.
There are two ways to make the crust. You can do a no bake verson which isnt quite as crusty, but is really delicious. Or you can do the bake version which would probably be better if you are going to bring this to a dinner party or pot luck. They are both completely paleo and gluten free and really not a lot of sugar added. Just some raw honey, which I know is a form of sugar, but its pretty dang good for you too! My boyfriend was so impressed that HE actually took a picture of it. Now that’s a first.
No bake crust version:
- 1 cup almond butter
- 2/3 cup walnuts
- 1 heaping tablespoon of raw honey
- 1 heaping tablespoon of coconut cream concentrate or coconut butter
- 1 cup shredded coconut
- dash of salt
Put your walnuts in your food processor and grind until fine. Add the shredded coconut and blend. Add in the honey and then coconut butter and blend well. Add in the almond butter and mix until everything is smooth. Spread evenly on your 8×8 dish or pie tin and cool in the fridge to harden for about 20 minutes.
Bake crust version:
- 1 1/2 cup pecans
- 3/4 cup almond meal
- 1/4 cup coconut oil
- 1 egg whisked
- 1 tablespoon raw honey
- 1 tsp vanilla extract
- 1/2 tsp each of baking soda and baking powder
- dash of salt
Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.
Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly. Put in the oven at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cook before you put the lemon custard on top.
For the topping:
- 5 eggs
- juice of 4 squeezed lemons
- 1/3 cup raw honey
- 1/3 cup coconut oil
- Any fruit you would like on top. Blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want!
In a medium sauce pan blend your eggs, honey, oil, and lemons together. Heat on medium and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool. Slice your berries and fruit in the meantime.
When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge.
Your masterpiece is now complete! Take a picture and then eat up!