Raw Raspberry Cream Pie
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!
Total Time:
20mins
Prep:
20mins
Dietary Preference(s):
Dairy Free, Fresh, Gluten Free, Vegan, Vegetarian, Wheat Free, Plant Based
Ingredients
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 oil
- pinch salt
Filling
- 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 raspberries
- pinch salt
How to Make It
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.
Filling
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.
Let it set overnight.
Garnish with fresh berries before serving.
