Raw Raspberry Pistachio Pie

Crust:

• 1 cups walnuts

• 3 Tablespoons cacao

• 8 pitted Medjool dates

• 2 Tbsp Garden of Life Coconut Oil

• ¼ tsp sea salt

Filling:

• 1 cup cashews soaked for at least 20 minutes then drained

• ½ cup melted Garden of Life Coconut Oil

• ½ cup unsweetened almond milk

• ¼ cup maple syrup

• ½ tsp vanilla extract

• ¼ tsp almond extract

• ¼ cup fresh raspberries

• 3 Tbsp chocolate chunks

• 3 Tbsp pistachios

Preparation

1. You will need one, 7-inch spring-form pan.

2. Place all crust ingredients into food processor and process until batter sticks together then press into pan.

3. Next, place all filling ingredients into a high speed blender and blend until smooth then pour over the crust.

4. Mix in chocolate chunks, raspberries and pistachios, saving some to place on top of the cake.

5. Freeze for at least 3 hours before serving.

6. Before serving, let cake rest at room temperature for about 10 minutes.