Ingredients
Scale
- CRUST
- 2 cups almond flour
- 1/2 teaspoon sea salt (I use Redmond Real Salt)
- 2 tablespoons raw honey
- 1/4 cup or 4 tablespoons melted butter
- .
- CREAM CHEESE FILLING
- 16 oz. cream cheese (From 24 hr yogurt, for GAPS)
- 4 tablespoons lemon juice
- 1/2 cup raw honey
- .
- BERRY MIXTURE
- 4 generous cups of frozen blueberries
- 1 cup raw honey
- 2 tablespoons gelatin
- 4 generous cups of fresh berries
Instructions
- FOR CRUST
- Preheat oven to 375 degrees
- Mix crust ingredients together until well blended (I use my KitchenAid)
- Press crust mixture evenly into a 9 x 13 pan
- Bake for 8 minutes, until edges are just becoming golden
- Cool
- FOR CREAM CHEESE FILLING
- While crust is cooling, whip the cream cheese filling ingredients together with mixer until smooth
- FOR BERRY MIXTURE
- Simmer frozen berries in a medium pot until cooked down and releasing juices
- Add gelatin and honey and simmer for a few more minutes
- (Alternative to gelatin for non-GAPS is 2 tablespoons of arrowroot powder, added to cooking blueberries)
- Remove from berry mixture from heat and gently mix in fresh berries with cooked
- Cool the combined berry mixture in fridge until starting to thicken
- When crust is cool, and berry mixture has begun to cool and thicken, spread cream cheese mixture evenly over crust, followed by berry mixture
- Chill dessert until ready to serve