This cake was inspired by a cake I spotted on Pinterest. I saw it and immediately though, “I could totally make a Paleo version of that!” And guess what? VICTORY! It turned out amazing!
FROZEN BERRY CRUMBLE
1/4 cup coconut flour
1/2 cup almond meal
1/2 cup melted butter
2 egg whites
2 teaspoons of honey (or more dependant upon your desired level of sweetness.)
2 cans of coconut milk (chilled in the fridge for at least 2 hours)
1 teaspoon of cinnamon
2 teaspoons of vanilla
Juice squeezed from 1/2 a lemon
2 cups sliced fresh berries, crushed/smashed
2 cups of blueberries
Preheat oven to 325° F.
Combine 1 teaspoon of honey, coconut flour, almond meal and melted butter and spread in 9×13 pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
Once cooled, evenly press 2/3 of the mixture in the 9×13 pan to create a deep dish crust.
Beat egg whites and 1 teaspoon of honey until stiff.
Open both cans of coconut milk removing the white cream with a spoon. Scoop the coconut cream into a bowl.
Add your vanilla and cinnamon to the coconut cream. With a hand mixer, whip the mixture until creamy.
Gently combine, beaten egg whites, whipped coconut cream, lemon juice, and berries. Spread mixture over crust.
Sprinkle remaining crust/crumb mixture on top.
Refridgerate for 3-6 hours.
Cut in squares to serve. Garnish with additional strawberries if desired.