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⠀
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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