For the Filling

• 1 cup mixed berries
• 1 tablespoon tapioca flour, mixed with 1 tablespoon boiling water
• 1 tablespoon coconut sugar, or honey

For the Crust

• 1 cup almond flour
• 1 cup tapioca flour
• 1 tablespoon butter
• 1/ 4 cup coconut sugar
• 1 egg
• 1/ 2 teaspoon sea salt
• Coconut butter, for topping
• Vanilla bean powder, optional, for garnish
• Dried rose petals, optional, for garnish

Method

• Step 1

  To make the filling: Bring berries to a boil in a small pot, smashing them to help release juices. Add tapioca flour and sugar. Remove from heat and set aside to thicken and cool.

• Step 2

  To make the crust: Preheat oven to 350ºF. Mix all ingredients well, then roll out to about 1/8-inch thick. Cut into 2 x 4-inch rectangles. Refrigerate for 5 minutes.

• Step 3

  Spoon about 2 tablespoons filling into the center of half the rectangles. Top with the other half. With your finger, get the edges of the rectangles a little wet to seal them shut. Crimp with a fork.

• Step 4

  Bake on a lined baking sheet for 15 minutes.

• Step 5

  Spread with coconut butter and garnish with vanilla bean powder and dried rose petals.