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