Pie raw vegan

Codes: C = cup. FP = Food processor/ing crust until it has formed a thick mixture that easily binds together it forms a ball after some processing. Remove from the processor. Take a pie tin > grease this with a bit of coconut oil or use shredded coconut for non stick. Spread crust dough out in thin - if you like thick crust you can double ingredients and make double thick crust. Always cover with saran wrap and freeze to set & until filling is ready to pour. Then start to make the filling. * Sweet = raw honey or sukrin powder * BL= Blend in blender * H – salt = Himalayan salt. Dates: medjool dates are the best dates <> Take out the seeds! Make sure all ingredients are organic. T = table spoon. t = teaspoon.

 

Coconut Banana Pie. Crust: 1 c almonds + 1 c finely shredded coconut + 1 c dates, deseeded + 2 T coconut oil (can add more if you want your crust to be a little less crumbly) + pinch of H- salt. > FP > flatten the blended crust ingredients into pie pan until a crust is formed. Filling: 2 c finely shredded coconut + 2 c banana (about three real ripe bananas) + 1/2 c honey + 2 T melted coconut oil + pinch of H-salt. > BL together all filling ingredients, pour over top the crust and spread out evenly. Spread coconut shavings on top if desired. Place in the freezer for about an hour. Note: This would probably be best stored in freezer, just be sure to take it out about 15 minutes before you plan on eating it so it can soften enough to cut.

Blue- straw berry pie. Crust: 1 c brazil nuts + 1 c shredded coconut + pinch of H - salt + 2 T heaping carob + 4 T honey + 1/2 t vanilla. Filling: 2 c almond-, cashew- or macadamia butter + 1 c coconut oil + 1 c honey + 2 avocados + 2 t vanilla > FP pulse crust into crust-like consistency and line a 9″ spring form pan. Freeze whilst making the filling. Line the crust layer with strawberry slices. Combine everything in FP. Garnish with fresh strawberries and blueberries.

Peach pie. Crust: 1 c almonds (soaked is healthiest > you can soak and dehydrate before using) + 1 c. medjool dates. > FP. Press into pie dish. You can either dehydrate it or leave as is. Layer > 1-2 peaches, cut up Arrange peaches in a layer on top of the crust for a layer between the crust and the filling. Filling: 4-5 peaches + 1/4 c. coconut + 1/4 c. pine nuts + 1 T. lemon + 3-5 dates Optional, only if sweeter is wanted. Make the filling, process all ingredients until smooth and pour over peaches/crust. Note: You can substitute any fruit for the peaches. 

Macadamia fruit pie. Crust: 4 c macadamia nuts + 2 c dates + juice of 1 orange + sprinkle H-salt + ½ t vanilla. > FP macadamia nuts in until they are finely chopped and transfer to a bowl. Next blend the dates and orange juice in a food processor and add to the macadamia mix. Mix thoroughly together w/ salt & vanilla. Spread the crust out thinly on a plate. Finely slice bananas or your favourite fruit and spread on top the macadamia date crust. Next cover the fruit with another layer of the macadamia date mixture. Decorate the pie with thinly sliced oranges and nuts or your favourite fruits.

Nut apple pie: Crust: + 5 medjoul pitted dates, deseeded + zest of lime and/or lemon > Filling: 3 apples chopped in processor 1/4 T+ cinnamon + 1/8 t + nutmeg +1/2 T juice from a lemon or lime. > Spread mix over crust.

Raw apple pie Crust: 1/2 c pecans + 1/2 c walnuts + 1 c almonds + 2 c pitted dates + ½ t H - salt + 1 orange pitted and seeded + 1/4 c water. FP all these ingredients. Take a pie tin > grease this with a bit of coconut oil or use shredded coconut for non stick. Spread crust dough out in thin or if you like thick crust you can make crust double thick. Filling: 3 – 4 apples peeled and thinly sliced + 2 T honey + 1 c raisins + 2 t ground cinnamon + ½ T lemon zest > Mix with spoon. Assemble filling over crust and. Chop 3/4 c pecans spread on top of pie.

Chocolate pie. Crust: 2 c pecans ground fine + 8 medjool dates + 1 c raw cacao powder + 1/4 t salt + 2 t vanilla. > FP all ingredients until crust sticks together. Divide crust between two 3 x 3 cheesecake pans, or one big one, and set aside. Filling: 2 c raw cashews soaked for 2 hours (rinsed and drained) + 1/2 c coconut oil (melted) + 1/2 c sweet + 1/2 c water + 2 t vanilla + 3/4 c cacao powder + 1/4 t salt. HSBL > Blend all ingredients until creamy. You may need to stir the filling with a spatula periodically to ensure the filling in creamy and not grainy. Once blended. pour into cheesEcake pans. Don't be afraid to fill to the top. Freeze for at least 2-3 hours before removing from pans.

Key lime pie (a or b) a/ Crust: 1 c pecans ground fine + 4 dates + 1/2 c raw cacao powder + 1/8 t salt + 1 t vanilla. > FP all ingredients. Pulse until crust sticks together. Divide crust between two 3 x 3 cheesecake pans and set aside. Filling: 2 c raw cashews soaked for 2 hours (rinsed and drained) + 1/2 c coconut oil (melted) + 1/2 c sweet + 1/2 c water + 2 t vanilla + 3/4 c cacao powder + 1/4 t salt. HSBL > Blend all ingredients until creamy. You may need to stir the filling with a spatula periodically to ensure the filling in creamy and not grainy. Once blended. pour into cheesecake pans. Don't be afraid to fill to the top. Freeze for at least 2-3 hours before removing from pans. b/ Crust. 1 c almonds + 2 c walnuts + 1 c dates + 1/3 c raisins + 2 T orange juice > FP all ingredients until crumbly and soft. Press into a 10 inch spring form pan and chill. Filling: 1 big avocado or two small ones + juice of 4 limes or 7 key limes + zest of the limes/key limes + 1/2 c cashew nuts > BL. Frosting: 1/2 c almond milk or water + 1 c macadamia nuts + 1/4 c cashews + 1 t vanilla + 3 T honey or 7-10 dates.> BL until nice and smooth. > Assembly: Take out the chilled crust. Spoon the filling on top. Smooth it out with a spatula or spoon. Garnish: crushed pistachios + lemon wedges. Chill for 1 hour. Take it out and then pipe or spoon the frosting on top. Put in the fridge/freezer for another hour to set before serving

 

CRUST FOR PIE

Macadamia Crust. 2 c macadamia nuts + ½ c of fresh, pitted dates, deseeded. > FP.

Macadamia coconut crust:1 c shredded coconut + 1 c macadamia nuts + 1/4 c dates, deseeded + 1/4 t H-salt. > FP the shredded coconut until it gets broken up and crumb-like - this takes about a minute. Add the macadamia nuts, dates and salt and process just enough to get the mixture to hold together when you squeeze.

Brazil coconut crust: 1 c brazil nuts + 1 c coconut flakes + 2 ½ T carob + 4 T sweet + 1/2 t vanilla + pinch H-salt

Almond crust: 1 c almonds (dry unsoaked or soaked and then dehydrated) + 1 1/2 c dates + FP almonds to desired crunch size. Add the dates and blend thoroughly together.

Coconut crust: 2 c shredded coconut + 1½ c dates. FP unit mixture holds together.

Carob crust: handful raw cashews + handful raw almonds + handful medjool dates + 2 T carob > FP. 7/ Pecan walnut Crust a: 1/4 c pecans + 1/4 c walnuts + 5 dates + zest of lime and/or lemon > FP.

Walnut pecan almond crust: 1 c raw walnuts (dry) + 1 c raw pecans (dry) + 1/4-1/2 c sliced raw almonds (dry) + 8 dates + drizzle of honey + 1/4 t Himalayan salt. > FP mix until crumbly and sticky.

Walnut coconut crust: 2 c walnuts, soaked until soft + 2 T coconut butter + 1 T honey. Drain walnuts. FP until a coarse meal is achieved. Add coconut butter and honey. Mix until well combined. Press 1/4 in thick into tart shells or 9″ pie plate. Dehydrate for 3 hours at 116. You can start at 140 for 45 minutes and then lower the temp.

Buckweat crust: 100g buckwheaties (soaked and dehydrated buckwheat) + 50g mulberries + 2 (or more) fresh dates +1 T carob + a little water. >> Put 70g of buckwheaties, the mulberries and dates > FP until crumbly mixture. Add 1 T or 2 water and FP again and the mixture should start sticking together. Add the rest of the buckwheaties and the carob and process briefly. Press into a cake tin.

Almond macadamia crust: 2 c raw almonds + 1 c raw macadamia nuts + 1/2 t organic vanilla extract + 1 c pitted Medjool dates + drizzle raw honey + dash pink Himalayan salt + 3 T orange zest (optional). > Combine all ingredients, except orange zest, FP pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.