Paleo No-Bake Raspberry Cream Pies (vegan, grain-free, gluten-free)
Texanerin Baking
Texanerin Baking
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Ingredients

  • 4 cups
  • 3 cups of fresh raspberries
  • 14 pie
  • 12 pie
  • 20 min
  • min
  • in
  • 12 mini pies
  •  
  • For the crust
  • 1/2 cup (43 grams) unsweetened shredded coconut
  • 1 cup (145 grams) roasted cashews (mine were salted)
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  •  
  • For the raspberry filling
  • 1 1/2 cups (218 grams) roasted cashews, soaked for 1 hour
  • 1 (mine were salted - there's no sub for the cashews)
  • 3/4 cup (168 grams) unrefined coconut oil
  • 1/4 cup (60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that's been refrigerated overnight)
  • 1/2 cup + 1 tablespoon maple syrup
  • 3 cups (384 grams) fresh raspberries, room temperature (do not use cold raspberries!)
  • 1/4 cup + 2 teaspoons (70 milliliters) freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

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