By Jenn Bruer

Base Ingredients
6 egg whites (room temperature)
1/2 cup unpastuerized honey
1 tsp lemon juice
2 tbsp arrowroot powder
1/2 tsp vanilla extract

Topping Ingredients
2 cans refrigerated coconut milk (chilled for at least a few hours)
1 tbsp unpastuerized honey
1/2 tsp vanilla extract
1/2 tsp cinnamon
Fresh berries/fruit

Directions

1. Preheat oven to 300
2. Whip egg whites until soft peaks start to form
3. While mixing, slowly add honey
4. Continue mixing until stiff peaks form
5. Mix in the arrowroot flour
6. Mix in lemon juice and 1/2 tsp of vanilla extract
7. Spread mixture onto a parchment lined cookie sheet in a circle and leave a slight depression in the middle for the topping later ( I usually draw a circle onto the parchment as a guide)
8. Place in hot oven for 1 hour
9. Cool on a cooling rack
10. Once the coconut milk is chilled, scoop off the solid cream at the top of the can (do not use the liquid at the bottom of the can)
11. Place in a bowl and whip on high speed
12. Add 1 tbsp of honey, cinnamon, and remaining vanilla and continue whipping until a thick whipped cream like consistency
13. Now spread the whipped coconut milk onto the cooled crust
14. Serve topped with fresh berries