Raspberry cream pie
Servings
8 - 10
Prep Time
25 mins (plus freezing and chilling overnight)
Ingredients
For the crust:
200 g dates
150 g oats
150 g maple syrup
2 tsp cinnamon
2 tsp cocoa powder
For the filling
1 pack Violife Creamy Original (Available at Asda, Tesco, Waitrose, Coop, Whole Foods, Planet Organic and Ocado)
1 can full fat coconut cream, chilled overnight in the fridge
300 g raspberry puree
Optional toppings
Fresh raspberry / fresh strawberry / 1 orange / mint leaves / lemon zest
Instructions
1. For the crust: place all the crust ingredients in a food processor and pulse until a paste forms. Scoop the mixture and press into a lined and greased 20 cm springform cake tin. Refrigerate for 15 minutes.
2. Meanwhile make the filling by whisking the top part of the coconut cream in a mixer with the Violife Creamy until fluffy and creamy. Add the raspberry puree.
3. To assemble, pour the filling over the crust. Place in the freezer to set.