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Raspberry Lemon Coconut Cream Pie

Raspberry Lemon Coconut Cream Pie

Simply irresistible! This raw, chilled pie is a magical Valentine's treat for all coconut and raspberry lovers out there! Infused with coconutty deliciousness at every level, this dairy-free gluten free pie uses coconut oil and shredded coconut in the crust, coconut whipping cream and coconut oil in the filling, and more yummy coconut whipped cream in the topping!

Serves 12

1 cup oat flour
1 cup shredded coconut
3 and 1/2 Tbsp maple syrup
3 Tbsp water
3 Tbsp virgin coconut oil, melted

2 cups raspberries (fresh or frozen and recently thawed – measure while frozen)
1/2 cup coconut whipping cream
2/3 cup raw cashews, soaked
1/3 cup virgin coconut oil, melted
1/4 cup lemon juice
3 and 1/2 Tbsp maple syrup
1/2 teaspoon lemon zest, optional

1 can coconut whipping cream, chilled overnight
1 Tbsp maple syrup

In a food processor or high-speed blender, briefly pulse the oat flour and coconut.
Add maple syrup, water and melted coconut oil and continue to blend a few minutes until a firm dough forms.
Sprinkle extra oat flour into the bottom of a 9” pie plate then press the dough evenly into the pan. Place into the fridge to chill while preparing the filling.

In a high-speed blender, blend all ingredients except coconut oil until smooth.
Add the coconut oil oil and blend again until smooth.
Carefully pour into the crust, place in freezer and chill 2 to 4 hours then place in the fridge and chill at least 6 hours.

Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
Fold in the maple syrup if desired and continue to whip until evenly blended.
Spread on the top of the chilled pie when ready to serve or store in the fridge for up to 4 days.

This recipe was sourced from chasorganics.com

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