Ingredients – Pie Crust:
1 cup almond meal (ground almonds)
1 cup oat flour
1 cup pitted dates
Instructions – Pie Crust:
Preheat oven to 350 F / 200 C
Line the bottom of a 9-inch / 22 cm spring-form pie pan with a disk of parchment paper.
Halve the dates to check for stones. Place the dates in a glass bowl and cover with boiling water.
Soak for 30 minutes then drain.
Blend the dates until smooth.
Pour into a mixing bowl with the almond meal and oat flour and mix thoroughly.
You may need to add more dry ingredients depending on how much liquid is in the dates — you want the mixture to be firm and mouldable, like damp sand.
Press the mixture into the pie pan evenly across the bottom and as far up the sides as possible.
Bake for 10 minutes, remove and allow to cool.
Ingredients – Filling:
2 cups raw cashews
1/2 cup raw cacao powder
1/4 cup agave syrup or Dolcedi concentrated apple sweetener
1/2 teaspoon vanilla essence
1/2 teaspoon cinnamon powder
1/2 teaspoon salt
Instructions – Filling:
Soak the cashews in room-temperature water overnight in a covered glass bowl. Drain before using.
Blend all ingredients together until smooth.
Pour into prepared pie crust.
Bake at 350 degrees F / 200 C for 40 minutes.
Ingredients – Topping:
1 cup whipped coconut cream
1 cup fresh raspberries
Instructions – Topping:
Allow the pie to cool, then cover with coconut cream and fresh raspberries.