Raw Raspberry Pie

BASE

Ingredients

1.5 cups Raw Almonds

1/3 cup Raw Cacao powder

1/4 cup Raw Cacao nibs

10 Dates

1 tsp Natural Vanilla Essence

1/8 tsp Sea Salt

Method

Grind almonds in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. 

FILLING

Ingredients

3 cup Cashew nuts (soaked overnight)

2 cups Fresh Almond milk

2 Tbsp Lemon juice

1/3 cup Honey

1.5 cups Raspberries (fresh or frozen)

3/4 cup Coconut oil (melted)

2 Tbsp Lecithin

Method

1.  Place jar of Coconut oil into a bowl of warm water to melt the oil into a liquid.

2. Add to blender all ingredients except the coconut oil, lecithin, and raspberries.  Blend until smooth and creamy.

3.  Add melted coconut oil and lecithin to blender.  Resume blending until smooth and creamy.

4. Cover the base of the pie with 1/2 cup raspberries.

5.  Pour half the filling into a bowl.  To the remaining filling in the blender add a cup of raspberries and blend until smooth. 

6.  Pour together the two jugs of filling into the base to make marble effect of raspberry and white filling.  Once all the filling has been poured into the base you can use a spoon to make pretty marble patterns on the top of the pie.

7.  Decorate the pie with raspberries on the top.  Place pie in the freezer to set.  Once the pie has set firm move into the fridge.

Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.

RAW CHOCOLATE MARBLE DREAM PIE

BASE

INGREDIENTS

1 1/2 cups dry Almonds

3 Tbsp Cacao Powder

1/3 cup Cacao Nibs

10 x fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Himalayan Salt

METHOD

Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.

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PIE FILLING

INGREDIENTS

3 cups soaked Cashew nuts

2 cups Raw Almond Milk* (see recipe below)

3 Tbsp Lemon Juice

1/2 cup Honey

1 tsp Natural Vanilla Essence

1/8 tsp Sea salt

3 Tbsp Lecithin

1/2 cup Virgin Cold Pressed Coconut Oil

1/2 cup Cacao Butter

METHOD

1.  Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.

2.  Add to blender all ingredients except the coconut oil, cacao butter, and lecithin.  Blend until smooth and creamy.

3.  Add melted coconut oil, cacao butter, and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.

5.  To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.

6.  Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.

Eat, share & enjoy with friends and family!

The pie will keep for at least 4 days.  Store covered in the fridge.

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*RECIPE: RAW ALMOND MILK

INGREDIENTS

1 C Raw Almonds

3 C Water

METHOD

Soak almonds overnight.  Blend ingredients together 2-3 minutes.

Pour into straining bag and squeeze out the milk.

Stores in fridge for up to 5 days

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