Fine dining
Raspberry Cream Pie
This raspberry cream pie recipe is just perfect! Super delicious and made with Violife Creamy Original. Be prepared; a slice is never enough!
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![Preptime]()
Prep time25 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings25 portions
FOR THE CRUST:
- 200 g dates
- 150 g oats
- 150 g maple syrup
- 2 tsp cinnamon
- 2 tsp cocoa powder
FOR THE FILLING:
- 1 pack Violife Creamy Original
- 1 can full fat coconut cream, chilled overnight
- 300 g raspberry puree
TOPPINGS:
- fresh raspberry
- fresh strawberry
- 1 orange
- mint leaves
- lemon zest
- For the crust: place all the crust ingredients in a food processor and pulse until a paste forms. Scoop the mixture and press into a lined and greased 20cm springform cake tin. Refrigerate for 15 minutes.
- Meanwhile make the filling by whisking the top part of the coconut cream in a mixer with the Violife Creamy until fluffy and creamy. Add the raspberry puree.
- To assemble pour the filling over the crust. Place in the freezer to set.
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