Mini vegan berry pie
Recipes

Mini Berry Vegan Pies

Serves:
4
Use Organic:
Crust:
Filling:
  • 1 cup cashews soaked in water for 20 minutes then rinsed and drained
  • 2 Tablespoons Garden of Life Coconut Oil
  • ¼ cup maple syrup
  • 1 cup coconut milk (full fat)
  • 1 teaspoon lemon juice
Topping:
  • 2 cups blueberries
  • 1 cup raspberries
  • 10 pitted dates plus 3 prunes soaked in 1 cup of water for 1 hour
  • zest of 1 lemon
Directions:
  1. To make crust, process together salt, protein powder and cashews in a food processor for about 30 seconds.
  2. Add in coconut oil and maple syrup and process again until mixture sticks together then divide crust into 4 mini tart pans and press down until firmly set.
  3. To make filling, combine all filling ingredients in a high speed blender then blend until smooth and pour equal amount into each of the 4 crusts.
  4. To make the topping, blend together the soaked dates, prunes and water until you form a paste then mix together the paste and berries.
  5. Place equal amounts of berries on top of filling then top with lemon zest.

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