My mom is a real health nut- the kind that I aspire to be some day! She is always whipping up some delicious vegan, raw food recipe. I am always marveling at how good it tastes and while still being pretty darn healthy! When I received permission to share a raw vegan pie dessert recipe with you from the new cookbook- SWEETLY RAW DESSERTS [Quarry Books, December 2014] by Heather Pace– I was super excited. The cook book (available at Amazon, affiliate link below) shares everything you need to know about making the most delicious and nutritious raw food desserts and I was provided with permission to reprint the vegan Blackberry Pie Recipe for you here!
Lemon-Ginger Blackberry Pie – A Raw Vegan Pie Recipe
This gorgeous blackberry pie combines the tanginess of lemon with zingy ginger, sweet cashew cream, and juicy berries. This fabulous raw food dessert makes a pretty pink pie to look at that also delivers in rich flavors. This vegan berry pie is so tasty that everyone will love it whether they are vegan or not. I am certain this raw pie recipe will be a hit! It is also an easy recipe with step by step instructions.
Yield 12 servings
Ingredients For the Raw Vegan Pie Crust
- 1 cup (145 g) almonds
- ½ cup (40 g) shredded coconut
- ²⁄3 cup (86 g) packed dried apricots, chopped
- ¼ cup (45 g) dates
- 1 teaspoon cold water
Ingredients For Blackberry Vegan Pie Filling
- 3/4 cup (175 ml) lemon juice
- 1¹⁄3 cups (182 g) cashews
- ¹⁄3 cup + 2 tablespoons (145 g) agave or coconut nectar (or pure maple syrup)
- 1½ tablespoons (9 g) minced ginger (on a microplane)
- 1 teaspoon lemon zest
- ¹⁄3 cup (80 ml) melted coconut oil (generally room temperature)
- 1 cup (145 g) fresh blackberries or (155 g) frozen blackberries
To Make Blackberry Pie Crust
Grind the almonds and coconut into flour in a food processor.
Add the apricots and dates to the flour and process until they are completely broken down into very small bits. This may take a little while if the apricots are firm.
Add the water to the dry ingredients and pulse to combine.
Press the pie dough crust into a 9-inch (23 cm) pie dish plate. Set aside.
To Make Blackberry Pie Filling
Blend the lemon juice, cashews, nectar, and ginger in a high-speed blender until smooth.
Add the zest and coconut oil. Blend again to incorporate.
Transfer the mixture to a large mixing bowl and fold in the whole fresh berries. If using frozen blackberries, fold them in quickly so they don’t clump together and start firming up the filling before you have a chance to spread it.
Do not over mix if you want a colorful swirl in the filling.
Evenly spread the blackberry filling into the pie crust.
Chill in the freezer for 6 hours and then in the fridge for at least 8 hours.
Cut a slice with a sharp knife. Serve your raw vegan dessert blackberry pie and enjoy!
Printable Vegan Blackberry Pie Recipe Card
Blackberry Raw Vegan Pie
Notes
Raw food recipe.
Ingredients
- Crust:
- 1 cup (145 g) almonds
- ½ cup (40 g) shredded coconut
- ²⁄3 cup (86 g) packed dried apricots, chopped
- ¼ cup (45 g) dates
- 1 teaspoon water
- Filling:
- 3/4 cup (175 ml) lemon juice
- 1¹⁄3 cups (182 g) cashews
- ¹⁄3 cup + 2 tablespoons (145 g) agave or coconut nectar
- 1½ tablespoons (9 g) minced ginger (on a microplane)
- 1 teaspoon lemon zest
- ¹⁄3 cup (80 ml) melted coconut oil
- 1 cup (145 g) fresh or (155 g) frozen blackberries
Instructions
- To Make Blackberry Pie Crust
- Grind the almonds and coconut into flour in a food processor.
- Add the apricots and dates and process until they are completely broken down. This may take a little while if the apricots are firm.
- Add the water and pulse to combine.
- Press the crust into a 9-inch (23 cm) pie plate. Set aside.
- To Make Blackberry Pie Filling
- Blend the lemon juice, cashews, nectar, and ginger in a high-speed blender until smooth.
- Add the zest and coconut oil. Blend again to incorporate.
- Transfer the mixture to a bowl and fold in the blackberries. If using frozen berries, fold them in quickly so they don’t clump together and start firming up the filling before you have a chance to spread it.
- Do not overmix if you want a colorful swirl in the filling.
- Evenly spread the filling into the crust.
- Chill in the freezer for 6 hours and then in the fridge for at least 8 hours.
- Slice and serve your raw vegan dessert blackberry pie. Enjoy!
Nutrition Facts
Blackberry Raw Vegan Pie
Serves: 12
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 538.14 kcal | |
| % Daily Value* | ||
| Total Fat 21.12 g | 32.3% | |
| Saturated Fat 8.87 g | 40% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 4.32 mg | 0.2% | |
| Total Carbohydrate 90.05 g | 30% | |
| Dietary Fiber 8.81 g | 32% | |
| Sugars 76.63 g | ||
| Protein 6.1 g | ||
| Vitamin A 1.61 % | Vitamin C 9.79 % | |
| Calcium 5.01 % | Iron 10.51 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
The best part about this vegan pie recipe is that there is no baking involved! That and it tastes so good! Do you think you will try this healthier dessert option? Is it the raw vegan foods aspect that attracts you are the rich flavor combinations of lemon, ginger, and blackberries?
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Small Footprints says
OMGoodness … this looks so good! I’m definitely going to try it! Thanks for sharing!
Jennifer Sikora says
This looks really good. I have some dates I need to use. I have never cooked with them before. Maybe I might try this!