A mixture of tart raspberries and sweet raw honey are added together in this recipe for a flavor not to be forgotten. It is rich and creamy and one small slice will satisfy your sweet tooth. I used frozen, thawed raspberries for this recipe and the outcome was awesome. I hope you enjoy it too.
Start by getting out 1 C Frozen Raspberries and setting aside in a bowl to start thawing.
For the crust:
1 C Almonds
1 C Pecans
12 Medjool Dates, pitted
1/4 tsp Sea Salt
Blend or process together until it starts to clump together. You may have to push the mixture down a few times to get it well mixed, but it should resemble a sticky/crumbly mixture.
Transfer to a pie pan.
Press the crust down in the bottom and up around the sides.
For the filling:
3 C Raw Cashews, soaked 10 minutes
1/2 C Freshly Squeezed Lemon Juice (about 4 small ones)
1/3 C Raw Honey
1/4 C Pure Maple Syrup
3/4 C Coconut Oil
1 tsp Pure Vanilla
Blend the "filling" ingredients together on high, 1 minute or so until mixture is completely smooth.
Stir in the 1 C Raspberries.
Pour the filling into the pie crust.
Freeze until ready to eat, at least 1 hour.
*You can also drizzle with Raspberry Sauce if so desired.
(1 C Frozen, thawed Raspberries1/4 C Agave. Blend.)