• 6-8 dried apricots
  • 1-2 tbsp carob/cacao powder
  • 1 1/2 cups gluten-free oats
  • nutmeg
  • cinnamon
  • water



  • 1 1/2 cups defrosted raspberries
  • 2-3 tbsp coconut-rice milk
  • 1-2 tbsp shredded coconut
  • 2-3 tsp psyllium husk
  • 1 pinch of vanilla powder
  • honey or maple sirup (optional)


  1. Blend up apricots, carob/cacao, nutmeg and cinnamon with 1/2-1 cup of water until smooth. Pour apricot sauce over oats and toss to combine. Add more water or oats to reach a sticky consistency.
  2. Layer a small pie pan with parchment paper and spread the oat mixture evenly.
  3. Blend up all ingredients for the topping until smooth and spread it onto the crust.
  4. Sprinkle with shredded coconut and set it into the fridge for 1/2-1 hour.
  5. Cut the pie into slices, serve and enjoy.