Paleo & Vegan Mini Raspberry Cream Pies
INGREDIENTS
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For the crust:
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1/2 cup (43 grams) unsweetened shredded coconut
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1 cup (145 grams) roasted cashews (mine were salted)
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1 1/2 tablespoons maple syrup
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1 teaspoon vanilla extract
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pinch of salt
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For the raspberry filling:
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1 1/2 cups (218 grams) roasted cashews, soaked for 1 hour1 (mine were salted - there's no sub for the cashews)
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3/4 cup (168 grams) unrefined coconut oil
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1/4 cup (60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that's been refrigerated overnight)
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1/2 cup + 1 tablespoon maple syrup
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3 cups (384 grams) fresh raspberries, room temperature (do not use cold raspberries!)2
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1/4 cup + 2 teaspoons (70 milliliters) freshly squeezed lemon juice
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2 teaspoons vanilla extract
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pinch of salt
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