125 ml ground almonds
125 ml coconut, toasted
45 ml xylitol
30 ml butter, melted
250 g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
250 ml cream
5 ml vanilla essence
60 g blueberries
60 g raspberries
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.
