This beautiful dessert is elegant and healthy. Great to serve to guests or to just treat yourself and your family!
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1 ½ cup raw cashews (soaked for min. 2 hours)
1 1/2 cups frozen raspberries ( fresh will work also)
1 cup plant milk (I used walnut)
3 tsp vanilla
1 tbsp psyllium husk powder
12-14 pitted medjool dates
1 tbsp lemon juice
2 tbsp pomegranate powder ( Optional for added color and added health benefits)
Crust
3 cups nuts ( I used walnuts and pecans)
7 pitted medjool dates
3 tbsp cocoa powder
1 tsp vanilla
OPTIONAL:
1/8 tsp salt or to taste
Topping:
1 pint raspberries
1/4 cup melted date sweetened chocolate for drizzle
Begin by preparing the crust: Add all the crust ingredients to a food processor. Process until mixture resembles a sticky, coarse crumb and holds together when squeezed. Evenly press mixture into a pie or tart pan until compact. Chill in fridge while preparing your filling.
Next prepare the filling: Add the frozen raspberries, dates, plant milk, and vanilla to a blender. Blend until smooth. Add soaked cashews and pomegranate powder. Blend until smooth. Add psyllium husk powder and blend again until combined.
Transfer filling into chilled pie crust and spread evenly. Top with raspberries and drizzle chocolate.
Optional but recommended:
For neater and firmer slices, freeze pie and cut slices before it is completely thawed.
Негізгі бет Тәжірибелік нұсқаулар және стиль Vegan Raspberry-Chocolate Cream Pie Dessert I Refined-Sugar-Free
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