Ingredients:

  • 1/2 cup (50g) almond flour
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) erythritol or monk fruit sweetener
  • 1/8 tsp sea salt
  • 4 oz (113g) 70% dark chocolate, finely chopped
  • 1 cup (245g) plain non-fat Greek yogurt, room temperature
  • 2 tbsp (10g) unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 3 tbsp (45ml) warm water or espresso
  • 1 cup (125g) fresh raspberries
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) honey or maple syrup

Instructions:

  1. Mix the 1/2 cup almond flour, 2 tbsp melted butter, 1 tbsp sweetener, and salt in a small pan. Heat over medium until fragrant and golden brown. Note: Stir constantly to prevent the almond oils from scorching.
  2. Simmer the raspberries, lemon juice, and honey in a saucepan over medium heat for 5 minutes until the berries break down. Press the mixture through a fine-mesh sieve to remove seeds, leaving a smooth, ruby-red coulis. Set aside to cool.