SERVES
6
INGREDIENTS
For the base
1 cup soaked & peeled almonds
1 1/2 cup raw cashews
1/3 cup liquid sweetener (agave or honey)
1/4 teaspoon of salt
For the filling
1-2 cups home made blueberry jam
1 can coconut milk/cream
1/3 vanilla bean
4 teaspoons sugar
1 cup mixed berries
PREPARATION
For the base
1. Soak the almonds for 24 hours and peel them if you want white pie base.
2. Pour everything in the food processor and blend for 1-2 minutes, until it starts sticking together and form a ball.
3. If your sweetener is not liquid, add a little bit of water.
4. Divide the dough into 6 equal pieces for 5″ | 13 cm pie forms.
5. Place plastic foil in the pie forms, wet your hands and spread the dough in the forms.
6. Dehydrate for 18 hours at 115°F / 46°C.
7. At some point remove the base from the pie forms to dehydrate it evenly, I did it after 12 hours to make sure it’s hard enough and won’t collapse. For the filling My personal advice for the jam is to use the vegan cooked version of it, it’s just too good to skip. But if you want to keep it all raw, dehydrate your jam with the base. Both recipes are here. You can beat it with your food processor, but do it at least for 3-4 minutes. I whipped it for only 2 and it’s a bit too liquid. Also it will help if you place the bowl for 1-2 hours in the fridge before and after whipping the cream. Assembling Spread the jam on the base, do it carefully using 2 spoons. Add the whipped cream on top. Top with fresh berries. Enjoy the raw pie moderately. It’s addictive.
