Mini Raspberry Coconut Pies
Yield: 2 mini pies
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
  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.
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