Berry Coconut Crisps
½ teaspoon coconut oil or coconut non-stick spray
12 ounces frozen organic mixed berries
1 tablespoon tapioca flour
4 tablespoons pure maple syrup, divided
¾ cup chopped walnuts or almonds
¾ cup unsweetened, shredded coconut
1. Preheat the oven to 375 F. Melt coconut oil (or use coconut non-stick spray) in 4 6-ounce ramekins. If you don’t have ramekins, you can make one large dish using a loaf pan or square 8x5 pan, greasing the bottoms and sides.
2. In a large bowl combine the berries, cornstarch and 2 tablespoons of maple syrup. Stir until the cornstarch completely dissolves. Divide the filling evenly into each ramekin or spread into the larger pan.
3. Add the walnuts to a food processor and process until they are finely chopped, almost resembling flour. Add the shredded coconut and maple syrup, then pulse until the topping starts to stick together a bit. Top each ramekin with about ¼ cup topping, pressing down lightly to create a slight mound.
4. Place ramekins or loaf pan on a baking sheet and bake for 10 minutes. After 10 minutes, loosely cover ramekins with a large sheet of aluminum foil to keep from browning too much and bake for another 8 minutes. Remove from the oven and let cool for 10 minutes before serving.
Recipe by: Heartbeet Kitchen
Got a sweet tooth and nothing on hand? Wait...maybe you do? Whip up these piping hot berry crisps in a flash and be the hero of the night. So few ingredients and yet so much flavor. Make ahead tip: these store well in the fridge, covered, for up to 3 days.