Gluten Free Raspberry Crepe Cake

Ingredients

• 1/3 Cup coconut flour
• 1/4 Cup arrowroot flour
• 1 Tsp. vanilla extract
• 1/8 Tsp. liquid vanilla stevia
• 1/8 Tsp. sea salt
• 1 Tbsp. melted coconut oil, plus more for the skillet
• 1 Cup egg whites
• 3/4 Cup canned full-fat coconut milk
• 2 whole eggs
• 3 Packages (6 ounces each) Driscoll's Raspberries
• 1/4 Cup water
• 2 Teaspoons vanilla extract
• 1/4 Tsp. fine sea salt
• 2 Tablespoons gelatin
• 1/2 Cup honey
• 4 Cups coconut cream* (from 4 to 5 cans)
• *To get coconut cream, refrigerate full-fat coconut milk overnight to get it to separate. Discard the water at the bottom. NOTE: Not all full-fat coconut milk will separate. Natural Value (cans) and Aroy-D Coconut Cream (cartons) tend to separate better.

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