To make this probiotic-rich, decadent dairy-free dessert you first need to have a batch of Soured Coconut Cream made. You will also need a 9-inch springform pan. If you don’t have one you can try making it in a 10-inch deep dish pie plate. For the crust, I use Sprouted Pumpkin Seeds, if you don’t have any you can use plain raw pumpkin seeds (pepitas).
Ingredients
Crust
2 cups
pumpkin seeds
2 teaspoons
cinnamon
1 pinches
fine sea salt
10
medjool dates
pitted
1 tablespoons
coconut oil
Filling
2 cups
soured coconut cream
½ cups
coconut cream
6 tablespoons
maple syrup
1 teaspoons
agar powder
1 teaspoons
raw vanilla powder
Topping
1½ cups
raspberries
(thaw if frozen)
4
medjool dates
pitted
