Servings: 10

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 45 Minutes

Ready In: 60 Minutes


  • 1 cup toasted almond slices (I buy them at Trader Joe's)
  • 2 tablespoons coconut flour
  • ¼ cup + 1 tablespoon raw coconut oil
  • 1 egg
  • ¼ cup maple syrup OR honey OR agave
  • 6 large medjool dates
  • ¾ bag of frozen raspberries (1 bag = 12oz / 340g)
  • ¼ teaspoon sea salt
  • ½ cup sour cream
  • 1 teaspoon vanilla extract


  1. Defrost raspberries.Preheat oven to 325F and grease the bottom of an 8½" spring form or line with parchment paper.In a small saucepan, slowly melt coconut oil on low heat.Chop dates into small pieces and process in blender or food processor.Add almond slices and process again.Add coconut flour, coconut oil, sea salt and vanilla extract and process until you have a sticky-wet, crumbly consistency
  2. If you pinch it, it should hold together.Set ¼ of the crust aside and press the remainder into the bottom of the spring form and up to about 1 inch on the side.For the filling, beat egg and add sour cream, maple syrup, coconut flour and vanilla extract; mix well
  3. It should be a thick, creamy consistency – if it is too runny, add another tablespoon of coconut flour.Pour your filling over your crust and spread out evenly.Cover with raspberries and add crumbles on top.Bake for 40 - 45mins
  4. Make sure the center is cooked through.Allow to cool down before serving.Enjoy!

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