Chokecherry Crisp

Chokecherry Crisp is a delightful Paleo dessert that combines the tartness of chokecherries with a crunchy almond and coconut topping. This wholesome dish is not only delicious but also packed with nutrients, making it a perfect end to any meal.

Ingredients

• Chokecherries - 300 grams, pitted
• Honey - 2 tablespoons
• Almond flour - 100 grams
• Unsweetened shredded coconut - 50 grams
• Coconut oil - 3 tablespoons, melted
• Cinnamon - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium bowl, combine the pitted chokecherries and honey, mixing well until the cherries are coated.
3. Transfer the chokecherry mixture to a small baking dish, spreading it evenly.
4. In another bowl, mix the almond flour, shredded coconut, melted coconut oil, cinnamon, vanilla extract, and salt until it forms a crumbly texture.
5. Sprinkle the almond and coconut mixture evenly over the chokecherries in the baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cherries are bubbling.
7. Remove from the oven and let cool for a few minutes before serving warm.

Nutrition

• Calories: 290
• Protein: 4 g
• Carbs: 36 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from chokecherries, which may help reduce inflammation.
• Almond flour provides healthy fats and protein, supporting heart health.

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