Raw Blueberry Pie

August 18, 2017
A cool raw dessert for the end of summer.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Vegan
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I actually can't take credit for this recipe. It was my oldest daughter. She just decided one day that we absolutely had to make a blueberry pie. And so one afternoon we set out to do just that. It's a lot of fun making these raw recipes too because the kids get to be more hands on. There's no hot oven to worry about just measure, blend and pour. The best part about this recipe though is that fabulous color! WOW right?! I think it would look pretty as mini cupcakes for a baby shower or something! (This recipe would make 12 regular muffins.)

Crust

Ingredients

  • 1 cup raw walnuts
  • 1 cup medjool dates
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon maple syrup
  • Pinch sea salt

Steps

  • Lightly grease a pie pan, set aside
  • Combine dates, maple syrup, nutmeg, cloves and salt in food processor and blend until paste forms 
  • Add walnuts in food processor and blend until finely chopped, I find it easier to use the ‘pulse’ button
  • Using your fingers press crust down into the pie pan, put in freezer while you make the filling (See Blueberry Filling below.)

Blueberry Filling

Ingredients

  • 2 cups raw cashews, soaked 4-6 hours
  • 1 cup frozen blueberries
  • 1/2 cup apple juice
  • 1/2 maple syrup, preferably grade B
  • Juice from 1/2 a lemon
  • 1/4 teaspoon sea salt
  • Pinch of nutmeg

Steps

  • Combine everything in a blender 
  • Blend until smooth. Try to blend as smooth as possible the texture makes a big difference in this recipe. 
  • Pour the filling over the crust in the pie pan
  • Put back in the freezer for at least 4 hours, overnight is best
  • Take out of the freezer about 10-15 minutes before eating
  • Can be kept in the freezer for up to a week
Enjoy!

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