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["to make the crust:
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Combine flour and cononut oil in the bowl of a food processor.
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Pulse until coarse crumbs form, about 30 seconds.
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Gradually add water until dough begins to come together,
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it will still be crumb-y but should hold together when you try to form a ball.
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If it is too dry add water, a teaspoon at a time.
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Turn dough out onto a piece of parchment and use your hands to form it into a ball.
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Set aside.", "to make the filling:
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Wipe out the food processor and add drained cashews, raspberries,
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lemon juice, sweetener, coconut oil and sea salt.
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Process until well combined and smooth, about 2-3 minutes,
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stopping to scrape down the sides as needed.", "assembling the pastry:
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Preheat oven to 350 degrees.
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Place your pastry dough on a lightly floured work surface and use a rolling pin
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to flatten it into a rectangle about 1/4"" thick.
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Use your hands to straighten out any rough edges.", "Cut rolled out dough into 12 equal sized squares.
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Make four slices in each square, starting from each corner
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and stopping 1/2"" from the center.", "Place a small scoop of filling, about 1Tbsp in the center of each piece of cut pastry.
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Fold every other cut corner in towards the center and press down gently to seal.", "Brush each folded pastry with additional melted coconut oil, dust with cane sugar,
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and garnish with a fresh raspberry or two.", "Bake for 18-24 minutes, until pastry is ever so slightly browned.
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Allow to cool and store any extras in the refrigerator for up to a week."]
