INGREDIENTS
12 oz
Raspberries, fresh
4 tbsp
Almond milk, unsweetened
1 cup
Coconut milk, canned full fat
3 tbsp
Maple syrup or agave nectar
1 cup
Almond flour
1
Chocolate ganache
3 tbsp
Cocoa powder, unsweetened
1/4 cup
Coconut flour
1 1/2 cups
Dark chocolate chips, vegan
1 cup
Pistachios
1
Crust