This white chocolate raspberry pie is the perfect little bit of luxury that’s refined sugar free, dairy free, and gluten free. Using fresh raspberries and real raw cacao butter, this is one enjoyable treat!
Being raw vegan is so fun and easy given all the vibrant fruit selection that every season brings. Just going to the market has me dreaming of all the possibilities and creative meal ideas. Some days I get complicated and spend hours in the kitchen making a fantastic dish. Other days it’s carrot sticks and zucchini hummus.
This lifestyle is totally achievable. A little planning and prep go a long way! Desserts are my favorite so I always try to have something fancy in the freezer for those days I just don’t want to make anything. I’m always down for eating though!
Here’s one more dessert I know you’ll love!
White Chocolate Raspberry Pie:
For the crust:
- 1/2 cup cashews
- 1/2 cup walnuts
- 1 Tablespoon melted cacao butter
- 1 Tablespoon maple syrup or agave
- 1 Tablespoon lemon juice
Add cashews and walnuts to a food processor and process until finely crumbled. Add remaining ingredients and pulse until everything is combined and sticky. Press in to a parchment paper lined square or round pan.
For the filling:
- 2 cups cashews
- 1 cup melted cacao butter
- 3/4 cup maple syrup or agave
- 1/2 cup almond milk
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Add all the filling ingredients, except for the raspberries, to a high powered blender like a Vitamix. Blend until smooth and creamy. Gently fold in the raspberries. Pour filling over the crust and set in freezer to firm up.
Optional garnish: fresh raspberries or raspberry jam. Check out this quick jam recipe that would taste amazing as a glaze.
Happy dessert making! Enjoy!
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