Paleo Raspberry Cream Pies Recipe (vegan, grain-free, gluten-free, dairy-free)


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
Line a muffin pan with 12 muffin liners. Prepare the crust. Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Do not walk away from the pan as the coconut starts to burn very quickly! Pour the coconut into a small bowl and let cool for about 5 minutes. You can skip the toasting step but I think it adds so much flavor to the crust!
Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together. Don't process so long that it becomes pasty. When you pinch some of the mixture between your fingers, it should easily clump together. If it doesn't, add a tiny bit of water and process again until it does.
Divide the mixture between the liners (17 grams per liner) and use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the liners.
Place the pan in the refrigerator while you prepare the filling.
In a medium saucepan or pot, mix all the filling ingredients together and warm them over low heat just until they're slightly warm and the coconut cream and oil are melted.
Wipe out the blender jar using a paper towel and pour the filling mixture in the blender. Blend for about 30-60 seconds at high speed until totally smooth. The mixture should be totally smooth, with the exception of raspberry seeds.
Pour about 1/4 cup (45 grams) of filling over each crust. Pour the remaining filling in the ramekins or another kind of dish.
Refrigerate for about 6 hours or until firm. If you're in a hurry, place the pan in the freezer.
Refrigerate the pies in an airtight container for up to 3 days. If you freeze them overnight, they'll need about 70-80 minutes at room temperature to defrost or about 1 1/2 - 2 hours in the refrigerator. Once properly defrosted, they should be totally creamy.

Notes
  1. Place the cashews in a small pot, pan or mug and cover with boiling water. Let sit for 1 hour. Drain the water.
  2. If you use frozen raspberries, you'll likely need 4 cups to reach 384 grams. You'll also want to thaw them first or quickly heat them in the pan before adding the rest of the ingredients in Step 5.
  3. I haven't tried this recipe with other types of berries and am not very hopeful that it'd work well without reworking the recipe.

Original recipe and more pictures visit: Paleo Raspberry Cream Pies (vegan, grain-free, gluten-free, dairy-free) @ texanerin.com

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