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Combine the almonds, coconut and 15 ml of the xylitol. Add the butter. Divide between and press into 8 small espresso cups. Reserve a little bit for sprinkling on top.
Beat the cream cheese, cream, vanilla essence and the remaining xylitol together until thick. Spoon into the cups.
Top with blueberries and raspberries and sprinkle extra crumbs over.
HINTS & TIPS:
Use any berries of your choice and sprinkle with chopped almonds, pecan nuts or walnuts.
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