HEALTHY RASPBERRY-COCONUT CRISPS

A simple, made-for-two crisp recipe loaded with juicy raspberries and naturally-sweet coconut flakes.

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INGREDIENTS

– raspberries – agave nectar – coconut milk – cornstarch – vanilla extract – coconut oil Full ingredients

Nothing too sweet for breakfast, but definitely good enough to feel like a dessert splurge. And as we all know, dessert without the guilt is always, ALWAYS, a win.

Preheat oven to 350°F and grease two 6-ounce ramekins with nonstick spray.

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In a bowl, toss the raspberries, agave, coconut milk, cornstarch, and vanilla together until thoroughly combined. Divide mixture evenly between the two prepared ramekins.

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In a clean bowl, whisk together the agave and coconut oil. Add coconut flakes, coconut flour, and salt and toss together until well-combined.

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Divide mixture evenly over filling in ramekins. Sprinkle generously with demerara sugar.

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Transfer ramekins to a baking sheet, cover with foil, and bake in preheated oven for 25 minutes.

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