Raspberry Macadamia Nut Pie

Raspberry Macadamia Nut Pie | VG | GF | RSF |

Ingredients

Crust ~

• 2 cups macadamia nut flour

• 1/4 cup melted coconut oil (use refined if you don’t want any coconut flavor)

• 1/4 cup maple syrup

• 1/4 tsp salt

Filling ~

• 1 1/2 cups macadamia nuts (soaked overnight)

• 1 can coconut cream

• 3/4 cup fresh raspberries

• 1/2 cup maple syrup

• 2 tbsp chia seeds

• 1 tsp vanilla extract

• pinch of salt

Instructions

1. Make the crust by combining the macadamia nut flour, melted coconut oil, maple syrup, and salt together in a large bowl. Use your hands to form into a ball.

2. Press the crust into a pie dish and spread as evenly as possible. Set in the fridge while you prepare the filling.

3. In a high speed blender, add in the soaked macadamia nuts, coconut cream, raspberries, maple syrup, chia seeds, vanilla, and salt. Blend on high until smooth. Pour the filling over the pie crust and set in the freezer overnight.

4. Take the pie out of the freezer and top with extra raspberries and macadamia nuts if desired. Let thaw for a few hours in the fridge. Slice and enjoy! Keep stored in the fridge for up to a week or in the freezer for longer.