Serves 12                                                                              Vegan, Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

Prepare ahead 

- Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

Ingredients

Crust

• 1 1/2 cups almond meal/flour

• 1/4 cup melted coconut oil

• 1/2 tsp. sea salt

• 1/2 tsp. baking soda

• 1 Tbsp. filtered water

 

 

Filling

 

• 1 cup coconut meat, fresh or frozen - thawed

• 1 cup coconut milk beverage

• 1/2 cup raw cashews, soaked

• 14 drops lemon stevia

• 1/2 lemon squeezed

 

 

Raspberry Puree

 

• 1/2 cup raspberries, fresh or frozen - thawed

 

 

What to do

 

 

1. Crust - Preheat oven to 350° F (177° C).Mix together the dry ingredients. Melt coconut oil in a small pan on low heat until melted. Mix in with the dry ingredients and pour into a 8" pie plate. Press down firmly with your fingers moving towards the outsides until the dough is covering the plate and pressed down firmly. Bake in the oven for 15 minutes. Take out of the oven and let cool on the counter.

 

2. Filling - Blend coconut meat and coconut milk in a high speed blender until smooth. Add soaked cashews, stevia and lemon and blend again until smooth. Pour mixture into your pie dish, on the crust and put in the fridge until ready to serve. I let it chill for 3 hours before I served it.

 

3. Raspberry Puree - Blend raspberries and drizzle on top of pie. If the berries are too sour I suggest adding a tsp. of unpasteurized honey to blend with the raspberries. Garnish with shredded coconut if desired.