Mix the crust ingredients until the mixture can be formed into small balls with your fingers without crumbling.

If crumbly, add 2 Tbsp coconut oil.

Press the crust into an 11 x 15-inch baking pan.

Bake, uncovered, at 350°F for 12–15 minutes or until the edges are golden. Set aside to cool.

Place pudding ingredients in a blender and blend until smooth.

Pour into a heavy-bottomed saucepan and whisk constantly while bringing to a boil.

Remove from heat, stir in the butter, and cool for 10 minutes.

Pour the cooled pudding over the baked crust and chill thoroughly.

Top with Coconut Whipped Cream and a garnish of sliced almonds and/or fresh raspberries.

VARIATIONS

Replace sorghum flour with ½ cup sweet white rice flour and ½ cup sorghum flour. Spread a generous amount of almond butter on the cooled crust before pouring the pudding.

PLANNING AHEAD

Prepare the crust and pudding a few hours to one day ahead for proper chilling. Serve within a few hours of topping with whipped cream and garnishing.