As you may or may not be aware, I’m currently galavanting around Southeast Asia for my 30th birthday (woo!) and have a wonderful, amazing guest post today from Sophia at Love and Lentils. I’m a huge fan of Sophia’s blog – her photos are always stunning, and her recipes are imaginative and wide-ranging. I didn’t know what to expect when I reached out to Sophia to see if she would be interested in guest blogging for me while I’m out of town. But luckily for me (and all of you reading!) she graciously agreed and came up with this amazing Very Berry Raw Pie. So without further ado… I hand you over to the wonderful Sophia of Love and Lentils…
I was really excited when Jamie asked me to guest post on her blog while she adventured in Southeast Asia. I am a big fan of Jamie’s gorgeous photography and creative plant-based recipes. I love her story and what she creates in her ‘teeny tiny kitchen’. I wanted to create something that I thought you would all appreciate, so I decided to go with dessert. Who doesn’t like dessert, right!?
This is not your ordinary dessert. You can go ahead and indulge – it is completely raw, sugar-free, dairy-free and filled with fresh fruit. It’s also super easy to make and a real crowd pleaser. I originally made this raw pie for Easter dinner, and my husband’s family went crazy for it! I knew I wanted to recreate it, paying more attention to measurements, and now sharing it with you all! For some reason, I was intimidated by making raw desserts in the past then came to realize there’s really not much you can mess up here. You won’t burn or overcook anything!
This is quick to make and visually so pretty! The raspberries bring a beautiful pink colour and tartness to the filling, and the fresh strawberries and blueberries add that perfect sweetness and visual appeal to the pie.
Let’s get (un)cooking…
Sophia from Love & Lentils Guest Post - Very Berry Raw Pie
- 2 cups medjool dates, pitted
- 1 cup raw almonds
- 1 cup unsweetened coconut flakes
- pinch of salt
- 2 tablespoons water (room-temperature)
- 1 cup fresh raspberries
- ½ cup cashews, soaked and drained
- 1 tablespoon agave syrup
- 1 teaspoon vanilla extract
- juice of ½ lemon
- pinch of salt
- 2 tablespoons coconut oil, melted
- 1 1/2 cups strawberries, washed and sliced
- 1/2 cup blueberries, washed
1. Place dates, almonds, coconut, and salt in a food processor and process at high speed to chop. Add the water, and pulse a couple of times. Test the crust by spooning a small amount in your hand and squeezing it. If it holds together nicely, it’s perfect. Scoop out crust mixture into a 10” spring-form pan and press firmly, making sure to press the crust up the sides of the pan as well. Try and get the crust evenly distributed throughout the pan, but don’t worry about it being perfect. Rinse food processor well.
2. Melt the coconut oil in a microwave or on the stove top.
3. Place all filling ingredients except the coconut oil into your food processor. Blend at high speed until very smooth. This should take about a minute or two. Add the melted coconut oil and blend once more.
4. Pour the filling mixture out onto the crust and smooth with a spatula. Place in freezer until solid, about 1 hour.
5. Remove from freezer and arrange sliced strawberries onto the pie. Add blueberries onto the center of the pie. Serve immediately.
6. Store leftovers in the fridge.