Raspberry Mousse With Coconut Flour Crust
For the crust:
- 1 Tbsp. coconut flour
- 1 Tbsp. almond flour
- 1 Tbsp. nut butter of choice
- 1 Tbsp. pure maple syrup
- Milk, as needed (dairy-free, if necessary)
For the raspberry mousse:
- ½ cup plain Greek yogurt
- ½ cup full-fat cottage cheese (dairy-free, if necessary)
- ¼ tsp. vanilla extract
- 1 to 2 Tbsp. coconut palm sugar
- 2 Tbsp. raspberries, divided
- 1 Tbsp. coconut flour
- In a small bowl, add all the crust ingredients except for the milk. Mix until a crumbly texture remains. Slowly add your milk of choice until a thick batter is formed. Transfer the batter to a cereal bowl or tall glass and set it aside.
- In a blender, add all the mousse ingredients and blend until fully immersed and smooth. Pour the blended mixture into the cereal bowl or glass, top with the rest of the raspberries and enjoy.
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