Description
This dessert is light, yet filling. It’s also the perfect combination of sweet and tart. While it does need time to set, it’s quick to pull together and will wow your guests, or family, any night of the week!
Ingredients
Scale
For the Crust
- 1 cup unsweetened, shredded coconut
- 1/4 cup raw cacao powder
- 1/4 cup extra-virgin coconut oil
- 10 Medjool dates, pitted
- Pinch sea salt
For the Filling
- 3/4 cup water
- 1/2 cup pure maple syrup
- 1/2 cup extra-virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups cashews, soaked, drained, and rinsed
- 1 cup frozen raspberries
Instructions
To make the Crust
- In your food processor, pulse the coconut, cacao powder, oil, dates, and sea salt until it begins to stick together and is well combined.
- Press into a pie plate, including the sides, until it forms a crust.
- Place in the refrigerator.
To make the Filling
- In a high-speed blender, add your water, syrup, oil, vanilla, cashews, and raspberries.
- Blend on high, 2 to 3 minutes, until it’s smooth.
- Pour into the pie plate and spread evenly.
- Refrigerate 4 hours, or overnight.
Notes
Serving Tip
Garnish with a dark chocolate drizzle and fresh raspberries. Raspberry sauce and coconut whip are also delicious garnishes.
Soaking Cashews
To soak cashews quickly, place the cashews in a glass bowl and cover with boiling water for 20 minutes. Drain and rinse. (I like to do this while I’m gathering ingredients and making the crust!)