Makes one 10 inch springform pan or one 8 inch springform pan plus multiple small serving cups or mini parfaits.
- 2- bags of Brownie CocoRoons
- 3 cups cashews, soaked
- 2 cups almond milk
- 4 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 cup maple syrup
- 3 tablespoons Lecithin
- 1 cup cacao butter, melted
- 2 packages fresh raspberries or
- 10 ounces frozen
- 3/4 cup maple Syrup
To make crust:
Gently press Brownie CocoRoons into tart pan and smooth with fingers.
To make filling:
In a high speed blender, blend the cashews, almond milk, lemon juice, salt and maple syrup until very smooth.
Add Lecithin, and melted cacao butter and continue blending until creamy and powders are well integrated. Do not over process.
Pour the mixture over CocoRoon crust and place pie in the fridge to set up.
To make raspberry coulis:
Blend raspberries with maple syrup until smooth.
Strain in cheese cloth or milk bag to remove seeds. Pour smooth sauce into a squirt bottle.
Serve each slice of cake with a little coulis and enjoy!