I’ve been waiting and waiting for fresh raspberries from my garden to try making this dessert.  It did not disappoint.  Basically, I just made a few changes from the kiwi lime pie and turned it into raspberry lemon flavour.  It’s hard to pick a favorite, I pick both!

FILLING INGREDIENTS:

1 Cup Fresh Raspberries

1/2 Cup Coconut Cream

2 tsp Vanilla Extract

1 1/2 tsp powdered stevia

1/8 tsp sea salt

3 Avocados mashed

3 small Lemons, zest and juice

1/2 Cup chopped & cooked beet

1/4 Cup of melted Coconut Oil

DIRECTIONS… Put all the ingredients into a food processor and blend until smooth.  Next pour the mixture into the pie shell and cool in the fridge for 2-3 hours for it to set.  Garnish with fresh raspberries of course… and maybe some coconut sprinkles too.

PIE SHELL INGREDIENTS:

1/2 Cup Coconut Oil melted

2 eggs

1/8 tsp sea salt

3/4 Cup Coconut Flour

1/2 tsp Stevia Powder

DIRECTIONS:  Mix all the ingredients together well and the press into a pie plate.   Make a few pricks in the bottom with a fork and then bake for about 10 min at 400 degrees.  Let cool before pouring the filling into it.