Wednesday, February 4, 2015

Vegan Raw Berry Pie with Almond Crust and Coconut Cashew Cream

Raw Berry Pie with Almond Crust and Coconut Cashew Cream
(Adapted from Nourishing Meals)
Vegan, gluten-free, soy-free, refined sugar-free, paleo


2 cups raw almonds, pecans, or walnuts (or a combination of the three)
1 cup pitted medjool dates (about 10)
1 tablespoon coconut oil
pinch of sea salt

2 cups raw cashews
1/3 cup water
1/2 cup freshly squeezed orange juice
1/2 cup agave nectar or coconut nectar
1 1/2 cup softened soy-free earth balance or coconut butter
6-8 tablespoons vanilla extract
1-2 teaspoons almond extract

strawberries, halved


To make the crust, place the nuts into a food processor fitted with the "s" blade; process until finely ground. Add the dates, coconut oil, and sea salt. Process again until the dates are ground evenly incorporated into the nuts. It should stick together, if not, add another tablespoon of coconut oil. If you use all pecans or walnuts, you probably won't need any coconut oil.

Pour the crust mixture into a 9 or 10-inch lightly oiled pie or tart pan and evenly press into the bottom and up the sides.

To make the filling, place the cashews, water, orange juice, agave nectar into a high-powered blender or food processor. Blend until smooth and ultra creamy. Add the softened butter, vanilla, and almond flavoring. Blend until smooth. Pour into the crust and spread evenly.

Arrange the berries over the filling as you like. Chill, uncovered, until ready to serve. When ready to serve, if you are using a tart pan, press the bottom of the pan up through the rim and place into a platter to serve. Otherwise, serve from the pie pan.


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