You are such a creamy pie.
- 1 tbsp ground flax I buy linseeds and grind them into flax in my nutribullet
- 1/2 cup oats
- 1/2 cup coconut flour
- 3 medjool dates, chopped
- pinch of salt
- 1 can coconut milk refrigerated overnight
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- 1/4 cup frozen raspberries
- 1/4 cup coconut water or normal water!
- 1 tbsp brown rice syrup or maple syrup
- 2 tbsp chia seeds
In a blender whizz together the frozen raspberries, brown rice syrup and the water until smooth. Pour this into a small container, stir in the chia seeds and leave in the fridge overnight to set.
Put the can of coconut milk in your fridge overnight too! Now go to sleep, it’s late.
Blend up the oats, coconut flour, dates, flax and salt until they come together. Add in two/three tablespoons of water and mix up so it turns into a sticky dough.
Spoon out a teaspoon of the dough and roll into a ball in your hands. Place this dough ball into the bottom of a reusable cupcake cup and press down with your fingers to shape it into a mini pie crust. Repeat until all the dough is gone!
Stick these into the freezer while you make the filling.
Take the coconut milk can out of the fridge without shaking and open it. The coconut cream should have separated from the water, leaving all the thick cream at the top of the can. Carefully scoop this thick cream out with a spoon into a bowl (you can use the leftover water to cook rice in if you wish, yum).
Using either a hand or electric blender beat the cream for about two minutes until nice and light.
Add in the maple syrup and vanilla essence. Continue to blend for three more minutes until fluffy.
Take the pie crusts out of the freezer and spoon the cream into each one. Stick in the fridge for half an hour, or overnight.
Pour on the jam and eat. Don’t tell anyone else how nice they are or you’ll have to share.