Mini Raspberry Coconut Pies
 
 
Vegan
Author:
Yield: 2 mini pies
Ingredients
For the Crust
  • 1/2 cup almonds
  • 1/2 cup medjool dates, pitted
  • 1/4 cup shredded coconut, unsweetened
For the Filling
  • Coconut cream from 1 (13.5 oz) can coconut milk
  • 1/2 cup raspberries, fresh or frozen and thawed
  • 1/4 cup pure maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
For Serving (optional)
  • Chocolate chips, melted
  • Sliced almonds
  • Cacao nibs
Instructions
  1. Combine crust ingredients in a food processor and process until sticky. Press into two mini springform pans and place in the freezer until ready to use.
  2. Combine filling ingredients in a blender and blend until smooth. Pour over crusts. Place in freezer and let set for at least 2 hours.
  3. Remove from spring form pans and let sit at room temperature for 10 – 15 minutes before serving. Drizzle with chocolate and top with sliced almonds and cacao nibs, if desired. Store leftovers in the freezer.
Notes
Adapted from Eating Bird Food
Nutrition Information
Serving size: 1/4 pie Calories: 218 Fat: 15g Saturated fat: 9g Trans fat: 0g Carbohydrates: 41g Sugar: 36g Sodium: 15mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Handful of Raspberries at http://www.handfulofraspberries.com/mini-raspberry-coconut-pies/