As seen on instagram whilst I was in Martha’s Vineyard over the 4th of July for a client. That week was filled with so much fun, love, WORK, a hurricane, babies, yacht clubs, FOOD, fireworks, men named Topher and more FUN.

Just a regular ol’ day in my life. Never lacking adventure!

But seriously, lot’s of Tophers on MV.

My client’s father requested Raspberry Chiffon for dessert.  Secret: I had never made it before so I was pumped to paleo-fy this for them.  By looking at several original dairy and gluten filled recipes, I plated THIS version and sent it out to the dinner table.

Moments later: “Ohhh my *explicative*, Mary! This is…*insert strange noise here*”   

My job was done. Well, for that evening.

The only difference between that pie and the recipe below is my signature granola as the crust. Sorry guys, SOME things I need to keep in my bag of tricks, including my Momma’s spice blend for pastries.

That dollop atop is hand whipped cream with vanilla & lemon zest. Don’t freak out, it’s dairy. My client has dairy and cream on this vacations. I SO wanted to try it but I know it would cause utter chaos for my insides since I am casein intolerant. I’ll have to try it again with a cashew/coconut base for myself.

This is a GREAT summer treat and that bottom layer of raspberries really takes the texture of the bite up a few notches. Hope y’all enjoy!

Trust your gut,
xoM

What you’ll need:

For the Crust:
½ cup pecans
½ cup almond slices
½ coconut flakes
½ cup almond flour
½ cup coconut crystals or coconut palm sugar
⅓ cup coconut butter, softened
1 tsp cinnamon
pinch of sea salt

For the Raspberry Chiffon Filling:
1.5 cups cashews, soaked 2+ hours
1.5 cups macadamia nuts, soaked 2+ hours
1½-2 cups raspberries
½ cup maple syrup or raw honey
¾ c lemon juice+ zest of one lemon
¾ cup coconut oil, melted
1 tablespoon gelatin
1 tsp vanilla

For the Bonus Raspberry Layer:
½ cup raspberries

What To Do:

To Make the Crust: Mix all the ingredients in a food processor or vitamix until combined into a dough. Press evenly into the bottom and up the sides of a parchment lined 8 inch pie or tart pan. Place in the freezer while you make the filling.

To Make the Raspberry Chiffon Filling: Blend all the ingredients until rich and evenly creamy. Add honey to taste.

Take the “bonus” raspberries and slice them open, laying them flat across the bottom of the pie crust. Pour the raspberry chiffon filling over the crust in the spring form pan and let set in the fridge for at least 4 hours.

Place in the freezer for about 20 minutes before cutting to ensure smooth slices.

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