1/2 cup unsalted butter, softened
1 tablespoon coconut oil
1 tablespoon olive oil
3/4 pound packed mixed almonds
12 candied raspberries, quartered
1 1/2 cups sliced fresh strawberries
1 (28 ounce) can peaches, halves and halves
1 cup finely chopped green onion
2 tablespoons fresh lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine butter, oil and oil mixture. Blend until smooth, then pour cream into ramekin dish and pour in almond halves. Arrange berries in ramekin dish, squeezing fruit down sides, and spread over cream. Let stand for about 1 minute. Spread peaches over cream, dot with lemon zest and place in container or fridge.
Place raspberries onto nuts in ramekin dish, overlapping slightly. Cover with peeled and sliced strawberries. Pour streusel top remaining ingredients over raspberries, ending with pineapple. Cover and refrigerate overnight.
Transfer raspberries and pineapple and mix well. Place raspberries on toast, top with peaches and onions. Serve warm or cold.
Made these for a party, took a bite, went into sugar shock. Thankfully, my Malagasy step-sister gave me a pretty good idea for a party treat: to make a rice/bean dip. She boiled off the fat of two cooked baguettes, so I put the boiled hash browns in a food processor for a few seconds, until it was very fine texture. Then I added my wet ingredients, and it processed to blend. It took me a good ten minutes to blend the ingredients, so I added my dry, and it sped things up. It took me another ten minutes to chill the ingredients, since I prefered to keep them covered, but it's totally worth it. These are great, and I can control the amount of fat in the final product.
I added coconut and a teaspoon of cardemom. I mixed the cocoa and olive oil and I added the salt. I cooked on low in the oven for about 15 minutes and the coconut and the eggs barely melted. The flavor was awesome.
⭐ ⭐ ⭐ ⭐