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Gluten Free Berry Tiramisu with Coconut Oil

Gluten Free Berry Tiramisu with Coconut Oil

This delicious and decadent dessert combines the flavours of coconut, vanilla and delicious fresh organic berries.
1 container Jennie's coconut macaroons
1/2 cup melted coconut oil
2 (250g) containers cream cheese (room temperature)
1/2 cup whipping cream
1/2 cup stevia
2 tsp vanilla
2 cups thickly sliced organic strawberries
1 cup organic blueberries
1 cup organic raspberries
1 tbsp agave syrup
8 ramekins  

Melt coconut oil until it is in liquid form. Crumble macaroons into medium-small crumbs. Mix the macaroon crumbs with the melted coconut oil. Spoon enough macaroon mixture into each ramekin to completely cover the bottom. When the bottom is covered, use any remaining macaroon mixture to line the sides of the ramekins. Place a piece of waxed paper over cookies lining the bottom and gently press down to ensure cookies over the entire bottom, then remove the waxed paper.

Place cream cheese in a mixer with the whipping cream, stevia and vanilla. Mix well, until mixture thickens to the texture of whipped butter. Spoon over cookie layer. Spread to the sides of each dish to form an even layer. Cover with clear wrap and refrigerate until cold or up to 2 days.

About 15 minutes before serving, combine berries in a bowl. Stir in 1 tbsp agave syrup until evenly coated. Let sit at room temperature about 15 minutes. Spoon one layer of berries overtop cream cheese mixture and gently press down. Add the remaining berries. Pour any berry juices over top. Enjoy!

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