This pie. Oh this pie. This pie is the little apple of my eye…even though there are no apples in the pie, but you get my point. Raw desserts are so easy and satisfying to make. All of the enzymes remain unadulterated in raw cuisine so healthy digestion is a benefit. The crust contains ample selenium, potassium, and pure good fat. The berries contain anthocyanins, which are some powerful dietary antioxidants. And whipped coconut cream? I mean really, do I need to say more?!! I wolfed down two of these pies! And enjoyed it. Yep. Every. Last. Bite.
1/2 cup pecans
1/4 cup Brazil nuts
3 Medjool dates
tiny pinch of sea salt
1 cup fresh berries (blackberries, blueberries, strawberries)
2 tablespoons all-fruit jam (blackberry, raspberry, or strawberry)
1 1/2 teaspoons chia seeds
1/2 teaspoon vanilla
In the bowl of a food processor, combine pecans, Brazil nuts, dates, and salt. Pulse until mixture becomes a coarse meal that is sticky. Divide mixture into 2 individual mini-pie pans and press evenly to make pie crusts. In the same food processor bowl, combine fresh berries, all-fruit jam, chia seeds, and vanilla. Pulse until the berries are broken down, but still have some texture to them. Pour berry filling into pie crusts. Refrigerate for at least 4 hours or place in freezer for 1 hour to solidify the filling. Top the pies with coconut whipped cream and serve in the pie pan. Devour!
Whipped Coconut Cream
1 – 15 ounce can full-fat coconut milk
stevia, to taste
1/4 teaspoon vanilla
Put the can of coconut milk in the back of the refrigerator overnight. Open the can of coconut milk and place the solidified “cream” in a bowl.
Mix this “cream” with electric beaters until it takes on the consistency of whipped cream.
Add in the stevia and vanilla. Mix until incorporated.