2tsp Lakanto(a non-caloric sweetener made form a mixture of monkfruit sweetener and erythritol); alternatively, maple syrup or stevia drops
zest of ½ lemon, untreatedfinely grated; I use this grater
Raspberry coulis & topping
⅔cupraspberriesor any other berries you like
2tspLakantoor other sweetener (see above)
4tbsp fresh blueberries
Put all the ingredients in a container with a tight-fitting lid and stir to combine. Seal tightly and refrigerate overnight.
Put raspberries, Lakanto and 1 tsp water in a small electric blender and process into a smooth sauce.
Spoon the moats into a serving bowl, top with raspberry coulis and top with berries. If desired, scatter a few toasted coconut flakes or chopped nuts on top.
I usually make 3-4 servings of this dish and keep them in the fridge so I can grab it at a moment's notice. You could even divide this among individual mason jars to soak, and grab one on your way to work in the morning.