I’m on a “Raspberry Roll”. I’m totally impressed with the bakery windows in Belgium that house the most decadent morsels on earth. They are so beautiful they look fake. Filled with sugar, and flakey gluten crusts that beg to be eaten. But, I remember how I felt 4 years ago and refuse to feel that way again. So back to the kitchen I went and WOOO… it was worth every minute making this delectable, creamy, rich in flavor Raspberry Belgium Sweetie with all natural ingredients and no – gluten, preservatives, coloring or SUGAR!.
Before you begin this recipe you will need to have several things on hand.
- Medieval Raspberry Compote – If your short on time and Raspberries, then grab yourself a store bought raspberry compote or jam. You can also use strawberry, blueberry or another fruit compote as well. Be sure it’s made with natural fruit and no sugar added.
- Cassava Butter Cookies – If you don’t have time to make my Cassava Butter Cookies for the crust than create your own gluten free crust. I make several batches of my Cassava Butter Cookies and freeze them in portions so I always have them on hand. The batch I used for this recipe I added walnuts and cranberries.
- Coconut Whipped Cream – Remember the carton has in the fridge for 24 hours before you can whip the coconut cream. I believe some store carry coconut whipped cream already made. I’ve never bought it but…sure it has things I can’t pronounce in it. If you’re eating dairy you can use organic heavy whipping cream.
- 8×8 Spring Pan – you can use a glass 8×8 pan as well but you won’t be able to see the layers as nicely.
This dessert is best when it sets for at least 4 hours in the fridge. It is a super dish to make for company and can be made the day before. Be creative and please share your creation with us all! I’d be glad to post a guess recipe that you’ve created or adapted.