-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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