Raspberry Belgium Sweetie
Servings Prep Time
8servings 1hour
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
8servings 1hour
Cook Time Passive Time
15minutes 2hours
Ingredients
  • 1cup Medieval Raspberry Compoteor store bought – read ingredients on jar!
  • 1batch Cassava Butter Cookiesor your own cookie crust
  • 1 Coconut CREAM milkCarton 33.8 oznot coconut milk!
  • 1/2cups dairy free chocolate chipsI use Enjoy
  • 18″ spring panor a class 8×8 pan
  • 20-30fresh fresh raspberries
Instructions
  1. Layer 1) Crust: Butter the bottom of your spring board pan. Press the Cassava Butter Cookies into the pan. It should be about 1/2″ thick. Bake for 15 minutes or until golden brown on 375 degrees. Let it cool completely.
  2. Make your Coconut Whipped Cream. Divide it into 3 portions. You’ll be using these 3 portions to create the following layers.
  3. Layer 2) Raspberry Coconut Whipped Cream: When the crust is cooled, mix 1/4 cup of Medieval Raspberry Compote into one portion of Coconut Whipped Cream and spread over the baked cookie crust.
  4. Layer 3) Chocolate Infused Coconut Whipped Cream: Melt the gluten and dairy free chocolate chips by placing them in a bowl and nesting it in another slightly larger bowl of hot water or place them in your microwave for 30 seconds. Cool slightly and scoop into your 2nd portion of Coconut Whipped Cream. Beat with a whisk until well mixed. Pour this layer next.
  5. Layer 4) lastly, place 20-30 fresh raspberries next. Top them with your last portion of Coconut Whipped Cream.
  6. Layer 5) Spread /1/2 cup of Medieval Raspberry Compote over the top of this. Use remaining 1/4 cup of compote to drizzle over individual portions.