Raspberry chocolate pie

Ingredients for the dough:

150 g milled peeled Tigernuts crumbs

20 g Holland cocoa powder

1 teaspoonful psyllium husk

2 eggs

half teaspoonful baking soda

For greasing the dish:

a walnut sized coconut oil

Ingredients for the cream:

200 g milk and sugar free dark chocolate

200 g coconut cream (cocomas)

20 g coconut oil

Also:

400 g fresh raspberries

Mix all the ingredients of the dough. Grease a pie dish with coconut oil. With wet hands press the dough into the bottom and the sides of the dish. Preheat the oven to 150 degrees. Bake the pie for 15 minutes. When you take it out of the oven let it cool. Place the raspberries on the pie densely. Make the chocolate cream by mixing all the ingredients and cooking it over slight heat and stirring it with a whisk. You will get nice, shiny and smooth cream. Spread the cream on the pie. Decorate it with the rest of the raspberries. Put it into the fridge to solidify before slicing it.