Boston Cream Pie

A vegan take on the traditional Boston Cream Pie, with a base of raw almond and coconut cake, a filling of creamy cashew and coconut, and a chocolate drizzle on top.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup cashews, soaked overnight
• 1/4 cup coconut cream
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips

Instructions:

Mix maple syrup, vanilla extract, salt, almond flour, coconut flour, and melted coconut oil in a bowl until everything is well mixed

This will make the cake base

Press the mixture into the bottom of a 6-inch cake pan that has been greased

Put the pan in the freezer to cool while you make the cream filling

Its easy to make the cream filling

Just put soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract in a blender and blend until smooth

Cover the cake base with the cream filling

Put the cake back in the freezer for at least two hours to set

Once its set, melt some dairy-free chocolate chips and pour them over the pie

Cut it up and serve it cold

Have fun