Raw Pies w. Rocking Ricotta Cream

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Course Dessert

Servings

Calories 189kcal

Grind coconut in a foodprocessor/blender into flour.
Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
In a bowl combine all of the crust ingredients and mix with your hands. Adjust taste with ginger, salt and spices. If it is too wet add more coconut.
Add app. 1 Tbsp of crust in each a muffin cup, preferable silicone. Press crust into the bottom of the muffin cup. Press firmly so that the mixture is compact and holds together. Place in freezer for about 2 hours or more. (you can skip this step and serve them straight away)
In a bowl mix ricotta, sugar and lemon juice & zest. Place in fridge until you make and serve the pies.
With a knife loosen pie crust from muffin cups and serve the pies straight away with 1-2 Tbsp of ricotta cream and topped with berries or fruit of your choice.
You can choose to serve the pies without freezing the crust But it is really delicious to serve them straight from the freezer, they won’t become too hard and frozen, just firm and cold, and it is lovely to have this crust with the smooth ricotta cream.

So good and tasty, enjoy!