Raspberry Pie - Gluten Free / Vegan
Ingredients :
FOR THE CRUST :
1 tbps coconut oil
8 dates, pitted
135g walnuts
1tbls agave or maple syrup or honey
FOR THE FILLING :
120g raw cashews, soaked in water overnight and drained or if you do not have cashews i used coconut cream( takes a bit longer to set)
1tbls agave syrup or honey
1tsp vanilla extract
1tbls lemon juice
125g raspberries
1 tbsp confectioners sugar, i used shredded coconut instead
Method :
To make crust, put all the ingredients in the food processor and pulse until it forms a sticky crumb.
Spoon into tart pan and press into bottom and sided. Set aside in freezer.
To make filling, pour all ingredients into food processor or blender (raspberries use only 30g,the rest to decorate).
Pour filling onto base and spread evenly across the surface.
Top with remaining raspberries.
Refrigerate for 1 hour, then dust with the sugar or coconut flakes and serve !! Simple, smooth and super tasty
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