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Raspberry Chocolate Cream Pie

Prep Time:

15 min

Cook Time:

n/a

Serves:

8-10

Level:

Beginner

About the Recipe

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Ingredients

Filling

  • 1 ½ cup raw cashews (soaked for min. 2 hours)

  • 1 1/2 cups frozen raspberries (fresh works too)

  • 1 cup plant milk

  • 3 tsp vanilla

  • 1 tbsp psyllium husk powder

  • 12-14 pitted medjool dates

  • 1 tbsp lemon juice

  • 2 tbsp beet root powder or pomegranate powder

 

Crust

  • 3 cups nuts

  • 7 pitted Medjool dates

  • 2 tbsp cocoa powder

  • 1 tsp vanilla

  • 1/8 tsp salt or to taste

 

Topping

1 pint raspberries, optional

2 tbsp agave for drizzle

Preparation

Crust

  • Add all the crust ingredients to a food processor and process until mixture resembles a sticky, coarse crumb and holds together when squeezed.

  • Evenly press mixture into a pie or tart pan until compact.

  • Chill in fridge while preparing your filling.

 

Filling

  • Add the frozen raspberries, dates, plant milk, and vanilla to a blender and blend until smooth.

  • Add soaked cashews and beetroot powder and blend until smooth.

  • Add psyllium husk powder and blend again until combined.

  • Transfer filling into chilled pie crust and spread evenly.

  • Top with raspberries and drizzle chocolate.



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