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–+ servings
Raw Raspberry Cream Pie
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Raw Raspberry Cream Pie

This raw raspberry cream pie is a delicious and good for you dessert. It's easy to make, vegan, gluten free and the perfect healthy, no-bake pie.
Course Dessert
Servings 6

Ingredients

Crust

    ½ Cup almonds

      ½ Cup oats

        ⅓ Cup maple syrup

          1 Tsp cinnamon

            For the filling:

              1 Can full fat coconut cream, chilled overnight

                ½ Cup raspberry puree

                  Toppings

                    Fresh raspberry

                      Fresh strawberry

                        Fresh orange slices

                          Mint leaves

                            Instructions

                            For the crust:

                              Place all the crust ingredients in a food processor and pulse for 2 to 3 minutes or until you have a paste.

                                Test the crust by taking a small amount of mixture and rolling it between your hands, it should stick together. If it’s too dry add more water. If it’s too sticky, add some more oats.

                                  Scoop the mixture and press into a pie pan. Refrigerate for 15 minutes.

                                    For the filling:

                                      First, strain the raspberry puree though a fine sieve. Pour into a bowl.

                                        Scoop the creamy part out of the chilled coconut can into the raspberry bowl and with the help of a mixer beat both on high speed until fluffy and creamy.

                                          For the pie:

                                            Remove the crust from the fridge. Pour the filling into the pie crust. Decorate with the toppings.