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 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 on other book retailers) shares everything you need to know about making the most delicious and nutritious raw food desserts and I am able to reprint the Lemon-Ginger Blackberry Pie recipe here for you!
Lemon-Ginger Blackberry Pie – A Raw Vegan 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.
Yield 12 servings
Ingredients For the Raw Vegan Blackberry 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 water
Ingredients For the Raw Vegan Blackberry 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
- 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
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!
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?