Category: Desserts
Cuisine: not set
50 g coconut flour
330 g almond flour
90 g coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
30 g desiccated coconut
3 tablespoons poppy seeds
3 eggs or 3 chia eggs*
2 lemons, juiced and zested (I used meyer lemons)
250 ml nut milk (almond or coconut are best)
60 ml coconut yoghurt
125 ml melted coconut oil
1 teaspoon vanilla powder or extract
Pinch of pink himalayan or sea salt
2 cans of coconut cream or milk refrigerated for at least 12 hours**
20 g freeze dried strawberries crushed into a coarse powder
1/2 tablespoon coconut sugar
1 teaspoon vanilla powder or extract
Punnet fresh strawberries to scatter
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