I’m pretty sure I’ve said this a million times before, but just incase you missed it…raw vegan desserts are the best.
It’s almost impossible to mess a raw dessert recipe up. There’s no baking involved and once you get the hang of the raw dessert concept, you can pretty much make it up as you go.
For crusts, pecans, walnuts and almonds work best. Fillings, I only use soaked cashews. In my opinion, cashews make the creamiest filling; closest to the texture of a cheesecake. Macadamia nuts also work well, as does young coconut meat but those are harder for me to come across.
Dates work as a binder in the crust; I always throw a couple in.
This recipe makes one small pie. I used a 6 inch round springform pan. I’ll stress the importance of using a springform pan because it’s just too difficult to remove your pie (and keep it looking nice) if you don’t. You’ll have a bit of cashew cream left over; I usually just eat it like pudding while I’m waiting for my pie to set…
1 c raw cashews, soaked overnight, drained and rinsed well
1/2 t vanilla extract or vanilla bean seeds
1/4 c puréed fruit, berries or mango preferred since they won’t brown, you can use prepared jam if you’re in a bind
1 T softened coconut oil
1 T maple syrup (optional)
Blend all ingredients until smooth, stopping to scrape down the sides if necessary.
If the mix is too thick, add a tablespoon of water at a time (while the blender is running on low) until it becomes easier to blend.
Refrigerate until your crust is ready.
1 c walnuts
4-5 soft medjool dates, pitted
1 t cinnamon
Blend all ingredients until finely ground but still chunky.
Don’t over blend, otherwise you will express the oil in the walnuts and it will become kind of messy.
Press firmly into the bottom of your pan and up the sides about an inch.
Pour your cashew cream filling into your pie crust and tap lightly against the counter to remove any air bubbles.
Smooth out the top with a spatula and decorate with the fruit of your choice. My favorites are kiwi, star fruit, pomegranate, blueberries, sliced strawberries or any other berries. Bananas, apple or pear will brown so I wouldn’t use them. Also citrus becomes too watery so it’s not a good choice.
Freeze for an hour before serving to firm up the pie and make it easier to slice. If you’re not going to serve it right away, I would just keep it in the bottom drawer of the fridge (the coldest part) and then freeze for 30 minutes before serving.
When I don’t add maple syrup to the filling, I usually sprinkle a little coconut sugar on top before serving.