Mini Berry Vegan Pies by Gwen Eager - Garden of Life

Mini Berry Vegan Pies by Gwen Eager - Garden of Life

Serves:

4
Use Organic:
    Crust:
    Filling:
    • 1 cup cashews soaked in water for 20 minutes then rinsed and drained
    • 2 Tablespoons Coconut Oil 
    • ¼ cup maple syrup
    • 1 cup coconut milk (full fat)
    • 1 teaspoon lemon juice
    Topping:
    • 2 cups blueberries
    • 1 cup raspberries
    • 10 pitted dates plus 3 prunes soaked in 1 cup of water for 1 hour
    • zest of 1 lemon
    Directions:
    1. To make crust, process together salt, protein powder and cashews in a food processor for about 30 seconds.
    2. Add in coconut oil and maple syrup and process again until mixture sticks together then divide crust into 4 mini tart pans and press down until firmly set.
    3. To make filling, combine all filling ingredients in a high speed blender then blend until smooth and pour equal amount into each of the 4 crusts.
    4. To make the topping, blend together the soaked dates, prunes and water until you form a paste then mix together the paste and berries.
    5. Place equal amounts of berries on top of filling then top with lemon zest.