When apricots are in season, this dessert is one of my favorites. If you canʼt get your hands on any ap-
ricots, replace the base with peaches, plums, or even pears.
The Filling
• 1 cup soaked almonds
• 1/3 cup raspberries (fresh or frozen)
• Dash of vanilla
• Dash of sea salt
• Raw honey or stevia to get to your desired sweetness
Blend the filling ingredients until nice and smooth, using a high powered blender
or food processor. This filling is great tasting and looks beautiful when topped
with a raspberry.
Save any extra cream for next time by freezing it and letting it thaw out the next time
you want a creamy frosting
filipino 