Raspberry Sauce

gf, df, veg

I threw this together last week when it was cold and rainy for several days, and a nice special breakfast seemed in order to cheer things up. I had this gluten free waffle and pancake mix from Young Living that I wanted to try. I made crepes out of that, and used this for topping. My crepes. Let's be honest - they tasted delicious...but my "nonstick" ceramic GreenPan has been used and abused, and isn't so nonstick anymore. They were laughably ridiculous looking, but that didn't stop my toddler from grabbing the plate before I could even snap a pic! 

While the crepes were great, this berry sauce was amazing! It's also yummy in oatmeal, and I imagine any sweet breakfast treat. Or, someday when I make a fancy layer birthday cake, this would be an amazing filling. 


1 cup frozen organic raspberries

2 tablespoons organic coconut butter ("coconut manna")

1 tablespoon fresh lemon juice

1 tablespoon chia seeds

1 teaspoon raw honey

a little lemon zest (optional, but - yum!) 

pinch of vanilla powder


Mix all ingredients except vanilla powder in a small saucepan. Heat over low-medium heat, stirring occasionally, for approximately 5-10 minutes. Remove from heat and then stir in the vanilla powder. 

Enjoy! This would probably keep for a few days if you need...it just didn't last here!

I get our coconut butter, chia seeds, and many other staples at Thrive Market. Using the link provided gives you 25% off your first order!