The holidays can be a tricky time when it come to entertaining those with specialty diets, but we're here to tell you it doesn't have to be. This amazing dessert recipe will have everyone asking for seconds!
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Crust
1/2 cup raw almonds
1/2 cup raw pecans
1/4 cup unsweetened coconut
1 cup medjool dates (pits removed)
1 tablespoon raw coconut oilpinch salt
Filing
2 cups raw cashews (soaked 2-3 hours in cold water)
1/2 cup maple syrup, honey or agave
1 lemon, sliced
1/2 cup coconut cream
1 teaspoon pure vanilla extract
3 tablespoons raw coconut oil
1/4 cup coconut milk
1 1/2 cups fresh raspberriespinch salt
Servings8
Prep Time
20 min
Total Time
20 min
How To Make the Crust
In a food processor, process all ingredients together on pulse. You may have to scrape down the sides a few times.
Process until all components come together in uniform small pieces.
Using a 9" pie dish, press the crust mixture into the dish. Make sure you create an even thickness and push mixture into the dish. Make sure you create an even thickness and push mixture up the sides as well.
Set aside.
How To Make the Filing
Drain and rinse cashew nuts.
In a high powered blender add all ingredients.
Blend until the mixture is smooth of all the lumps. It should be a creamy, smooth consistency.
You will need to stop the blender and move the mixture around a few times. Be patient, this mixture will look grainy, but keep blending until smooth.
Pour filling into pre made pie crust. Cover pie with saran wrap after 2 hours.
