I love filling my Vitamix with enzyme-rich raw ingredients that result in one of the best flavor creations possible: Raw pie.
At raw food restaurants in the San Diego area, a slice of this pie can run upwards of $8 a slice. Tally that up at 12 slices a pie and you’re typically spending $100 for what I made for under $30. Plus, you can keep it in the fridge for 5-7 days, typically, with no loss in flavor. One of my healthy, sweet favorites. Vary the fruits based on what’s in season, and use lemon in place of OJ for more punch. I love heading to the farmer’s market for fresh, in-season fruit to make these with.
Ingredients
Crust
1 1/2 cups raw almonds
3/4 cup dates
Pinch Himalayan salt
Blend the above in a food processor and press into the bottom of a pie dish and up onto the sides. Chill while you make the filling.
Filling
1 1/2 ripe mangoes (or other fruit in season)
1 cup soaked cashews
Pinch Himalayan salt
Half lemon rind
1/4 cup OJ or lemon juice
Blend in a Vitamix – the pie filling may not set fully blended in a typical blender. Pour into the chilled pie crust and smooth the top with a rubber or icing spatula. Cover with a plate, plastic of cake keeper and set in the fridge for 2-4 hours until it’s solid and no longer jiggly.
And… share 🙂
