Crust adapted from the Oh She Glows cookbook.
Prep time: twenty minutes for the cookie crust, 20 minutes to cut and place fruit
For the crust:
- 1 Tablespoon ground flaxseed
- 3 tablespoons water
- ¼ cup vegan butter or coconut oil
- ¼ cup roasted almond butter
- ½ cup brown sugar
- ½ cup coconut sugar or cane sugar
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup rolled oats, blended into a flour consistency
- 1 cup almonds, blended into almond meal
- Preheat oven to 350 degrees.
- Line a baking sheet with silpat or parchment paper.
- In a small bowl, mix together the flaxseed and 3 tablespoons of water, and set aside to thicken for five minutes.
- Beat vegan butter and almond butter in a mixing bowl fitted with a paddle attachment. Add sugars and beat for one minute. Beat in the flaxseed and vanilla until combined.
- Then beat in baking soda, baking powder salt, oat flour and almond meal, one at a time. The dough will be sticky.
- Place dough on a baking sheet with a silpat sheet, and form with your hands into the desired shape. Refrigerate for 15 minutes. (Dough will spread, so allow enough space around outside of crust for it to expand.)
- Bake for 15 minutes. Allow crust to cool before putting other ingredients on dough.
For the acai sauce:
- 1/3 cup Acai reduction
- 1 13.5 ounce can of coconut cream (found in Asian markets – or liquor stores for making pina coladas)
- Mix acai and coconut cream together and set aside.
For the fresh fruit:
- 1 cup each of six different kinds of fruit of your choice
pink grapefruit, cherries, red raspberries, watermelon, pomegranate seeds and red grapes.
- When all the fruit has been cup up and ready to be placed, spread the acai sauce across the top of the cookie crust.
- Layer fruits in any design and serve.