For the pie crust
280 g flour
250 g butter
130 g sugar
45 g almond flour
1 tsp. vanilla extract
Salt
For the coconut-raspberry filling
2 tbsp. La Vida Vegan coconut spread
150 g flour
100 g almond flour
100 g agave syrup
200 g apple sauce
150 ml almond milk
1 tbsp. sunflower oil
1.5 tsp. baking powder
1 tsp. vanilla extract
Salt
100 g raspberries
1 tbsp. maïzena
Preheat the oven at 180°C degrees. Grease a baking tin with oil and cover with baking paper. Mix the sugar through the butter and then add flour, almond flour, vanilla extract and a pinch of salt and knead into a crumbly dough. Divide the dough evenly across the baking tin and press on it with the convex side of your spoon. Bake golden brown in 20-25 minutes.
Mix the La Vida Vegan coconut spread, agave syrup, apple sauce, almond milk, sunflower oil and vanilla extract. Strain the flour and baking powder above another bowl and add the almond flour and a pinch of salt. Stir well. Add the wet and dry ingredients and stir with a spatula until it becomes a smooth batter. Mix the raspberries with maïzena to prevent the raspberries from sinking to the bottom. Pour half of the batter on the baked pie crust and then divide the raspberries across the batter. Then pour over the other half. Bake the pie golden brown in about 40 minutes, check with a bamboo skewer whether it’s done. Remove the pie from and let it cool down completely. Cut the pie in bars and serve with coffee or tea.
