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  • raw raspberry blueberry pie raw raspberry blueberry pie
    Pies often evoke memories of childhood. Making this raw raspberry blueberry pie with loved ones can create new memories and traditions. For the crust
  • raw raspberry blueberry pie raw raspberry blueberry pie
    Pies often evoke memories of childhood. Making this raw raspberry blueberry pie with loved ones can create new memories and traditions. For the crust

 

raw raspberry blueberry pie

Recipe by sarah keenan
Desserts | | Serves 8

Prep. Time: 30 min. | Cooking Time: n/a min.



 

INGREDIENTS
with cashew lime custard filling & spicy almond coconut pastry.
TAGS: Raw, food, food , ginger, create, almonds, juice, fresh, childhood, cinnamon, sea salt, coconut
Pies often evoke memories of childhood. Making this raw raspberry blueberry pie with loved ones can create new memories and traditions.

For the crust: Place the almonds in the bowl of a food processor and grind them. Add the coconut and process for a minute or so. Then add in the dates, coconut oil, salt & spices if using. Process until everything is incorporated. Remove from bowl and press into the bottom and side of a 9 inch (lined with parchment/baking paper) pie pan. Place in the freezer while you make the filling.


For the filling: Place the cashews and the nut milk in the blender. Blend well, and then slowly add in the lemon juice, coconut oil, dates, vanilla and salt. If this is too thick and isn’t blending you can add more nut milk (if available) or add a little filtered water, if you need to (no more than cup). Blend until very creamy. Stir through the lemon rind. Place in the refrigerator until ready to serve.

To make the Raspberry Jam, place the raspberries & psyllium into a blend and blend until combined. If it is too tart, add a teaspoon max. of raw honey or agave.

Remove the crust from the freezer about 20 minutes before serving and pour in about half of the filling. Place half the raspberry jam and scatter about half of the berries on top, then the rest of the filling. Pour over the rest of the jam & arrange the remaining berries on top.

Or, if you wish to assemble straight away, do so and place in the freezer for a few hours, and leave at room temperature for at least an hour before serving. Store leftovers in the refrigerator, it will last around 3 days.



For the Crust

2 cups raw almonds, soaked and drained
1 cup, flaked/desiccated coconut
6-8 dates soaked and drained
1 tbsp agave/raw honey (optional & to your personal taste)
2 tbsp. coconut oil (cold pressed)
1 teaspoons vanilla extract
1 teaspoon ground cinnamon (optional)
½ teaspoon ground ginger (optional)
½ teaspoon ground cardamom (optional)
generous pinch of sea salt

For the Filling

21/2 cups raw cashews, soaked and drained
6-8 dates soaked and drained or you could use raw agave/honey (1/2 cup)
1/2 cup raw nut milk (I used cashew milk)
1/2 cup fresh lemon/lime juice juice (hold onto the lemons/limes to use the rind)
the rind of 2 lemons or 4 limes (optional)
1 vanilla bean, scraped (or 1 tsp. extract)
2 tbsp coconut oil – you may need more depending on the consistency if you want it thicker(cold pressed)
pinch of sea salt

1 cup of Raspberries 
1 tbsp of psyllium husk 
2 cups fresh blueberries or use any berries you like!



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