RAW RASPBERRY PIES

RAW RASPBERRY PIES

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

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

Pie think you’ll like this berry much 🍓

RAW RASPBERRY PIES

Drizzled in peanut butter, of course

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
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