A delicious and refreshing vegan pie with a crust made of nuts and a raspberry lemon filling that is light and creamy.
Ingredients:
- 2 cups fresh raspberries
- 1/2 cup lemon juice
- 1/2 cup maple syrup
- 1/2 cup coconut cream
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
Preheat the oven to 350F 175C and grease a 9-inch pie dish
In a food processor, combine almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, and a pinch of salt
Process until a dough forms
Press the dough into the bottom and up the sides of the prepared pie dish
Bake for 12-15 minutes, until lightly golden brown
Let cool completely
In a blender, combine raspberries, lemon juice, maple syrup, coconut cream, coconut oil, vanilla extract, and a pinch of salt
Blend until smooth
Pour the raspberry mixture over the cooled crust
Refrigerate for at least 4 hours, or until set
Serve chilled, topped with fresh raspberries if desired
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