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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