Raspberry coconut pie with cookie

Ingredients

• 110 g Whole-wheat crackers
• 40 g Coconut, desiccated, unsweetened
• 45 ml Olive oil
• 30 ml Butter, unsalted, melted
• 2 1/4 tbsp Stevia powder
• 380 g Ricotta
• 2 1/4 pcs Eggs
• 3/4 tbsp Whole wheat flour
• 230 g Raspberries, pureed
• 3 pcs Cookie, Gullon, DietNature, cocoa cookies filled with cream

Method

1. For the dough: mix the biscuit crumbs, coconut flakes, 1 tablespoon of sweetener, melted butter and olive oil. Press into a pie form spreaded with butter and bake in a preheated oven at 180 ° C for 10 minutes.
2. The cream: mix the remaining sweetener, pureed raspberries, eggs, flour and ricotta and then pour over the baked dough and gently push the cookie pieces into the cream (cover it with the cream).
3. Bake it at approx 180 ° C for for 45 minutes.
4. Top it with roughly crumbled cookies and raspberries.
5. Enjoy!