Paleo No-Bake Raspberry Cream Pies

These paleo no-bake raspberry cream pies have a super smooth and creamy filling and a cashew and toasted coconut-based crust. Vegan, grain-free, gluten-free and dairy-free.

Servings: 12 Mini Pies

Ingredients

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 hour1 (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!)2
• 1/4 cup + 2 teaspoons (70 milliliters) freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• pinch of salt

Instructions

For full instructions you can go to texanerin.com.

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