RAW RASPBERRY PIES

RAW RASPBERRY PIES

 

RAW RASPBERRY PIES

Pie think you’ll like this berry much 🍓 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

RAW RASPBERRY PIES
Drizzled in peanut butter, of course



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 


INGREDIENTS

BASE

  • 220g oat flour
  • 70g agave syrup
  • 70g coconut oil⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
FILLING

  • 200g raspberries
  • 4 tbsp coconut oil
  • 4-5 tbsp agave syrup (dependent upon sweetness of the raspberries) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

TOPPINGS (optional)

  • Peanut butter caramel
  • Cacao nibs
  • Dedicated coconut

      METHOD

      • Melt coconut oil for the base
      • Mix together base ingredients until dough forms
      • Split dough into 6-7 equal portions and press into muffin moulds
      • Freeze for 20 minutes whilst you make the raspberry jam
      • Defrost the raspberries and heat them in a sauce pan with the coconut oil (low heat)
      • Crush the raspberries with a spoon / fork
      • Add in agave syrup and take off the heat
      • Fill pies with raspberry compote
      • Refrigerate for 30-60 minutes
      • Drizzle pies in peanut butter caramel or toppings of your choice
      • Devour immediately or store in the fridge for 2-3 days, if you can resist


        Leave a comment

        Please note, comments must be approved before they are published