Raw Vegan Raspberry Cream Pie
Difficulty 5 minutes Serves 1 large pie or 4 mini pies
Not a serious fan of chocolate? We've got you this Valentine's Day with this Raspberry Cream Pie by Priscilla Soler of Gastrawnomica that tastes a little like...pure heaven, actually. So yummy!!
Ingredients Crust: 3/4 cup pitted dates 1/2 cup almonds or pecans 1/4 cup shredded coconut, unsweetened Filling: 2 1/2 cups soaked raw cashews 1/2 cup coconut oil, melted 1 1/2 tbsp vanilla extract 1/3 cup plant-based milk (soy or almond are best) 1/3-1/2 cup maple syrup or coconut nectar 5 stevia drops 3/4 cup raspberries, fresh (preferably) or thawed
Directions Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, nuts and coconut in your food processor or vitamix. Add water if needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
Blend the cashews, melted coconut oil, maple syrup, milk, vanilla and stevia drops until you have a very creamy consistency. Add the raspberries until creamy and smooth.
Spread over the crust and freeze for 24 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
Top cheesecake with your favorite fruits or any other topping you want. This holds really well if left in the fridge but you can also put it back on the freezer if you won