This recipe makes for a delicious vegan and gluten-free dessert. The creamy dairy-free filling is made from cooked millet and raw cashews! Serve slices of pie with fresh raspberries and sliced kiwi fruit. You'll need a 9-inch springform pan to make this recipe!
Ingredients
Crust
1 cups
rolled oats
lightly ground
¼ cups
brown rice flour
¼ cups
arrowroot powder
½ cups
raw walnuts
ground
½ teaspoons
sea salt
1 teaspoons
vanilla extract
3 tablespoons
maple syrup
¼ cups
coconut oil
Filling
½ cups
uncooked
millet
2 cups
water
½ cups
raw cashews
½ cups
maple syrup
⅓ cups
freshly squeezed
lemon juice
2 teaspoons
vanilla extract
1 teaspoons
organic lemon flavoring
