Raspberry Lemon Mini Pies with Raw Nut Crust

the crust: 
1 cup raw pecans
1 cup raw almonds
1/2 tsp cinnamon
1/4 tsp ginger powder
1 cup medjool dates, pitted

  1. Blend nuts and spices in food processor until finely ground.   
  2. Add dates and process until well combined.   
  3. Place mixture into muffin tins and press evenly onto the bottom and sides.  Chill the crust while preparing the filling.
the filling:
2 1/2 cup frozen raspberries
2 cup apple juice
2 tbsp agar agar powder
1 tbsp arrowroot or flour dissolved in 2 T. apple juice
1 tbsp maple syrup
pinch of salt
zest of one lemon
1 tbsp lemon juice
  1. Combine first three ingredients in saucepan and simmer over low heat until agar agar is dissolved, about 10 minutes.   
  2. Turn heat up to light boil and stir in dissolved arrowroot.  Take off heat, add maple syrup, lemon juice, lemon zest and salt.
  3. Pour into already prepared mini pie crusts, chill in the refrigerator for 1 hour to set.
  4. Garnish with mint leaves + lemon zest. 

  Makes 12 mini pies

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