Raw Berry "Cheesecake" Pie

07 Sep 2012

Posted by karen
karen's picture

Our summer berry season was very short this year - I missed the pleasure of picking them myself.

Except for the blueberries. Both my husband and I love picking berries. So far, we've each spent an afternoon at the Lunenburg County Winery, happily filling our pails off their acres of high bush blueberry bushes. We've "filled our faces", my freezer has several large Ziploc bags full, and I've made some raw berry "cheesecake" pies. The pie in the photo has half raspberries (purchased at the farmer's market) and half blueberries. This pie tastes delicious with one berry type or a combination of your choice.

Click → Printable recipe for Raw Berry "Cheesecake" Pie

Raw Berry “Cheesecake” Pie

 
The Crust:
1/2 cup raw almonds, soaked overnight and drained
1 cup raw, flaked coconut
1 Tbsp. maple syrup
2 1/2 Tbsp. coconut oil
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
pinch of sea salt – to taste
 
The Filling:
2 cups raw cashews, soaked overnight and drained
1/2 cup maple syrup
1/2 cup coconut oil, melted
1/2 cup fresh lemon juice
1/4 tsp. nutmeg
1 vanilla bean, scraped (or 1 tsp. extract)
about 1/4 cup water
pinch of sea salt
3 cups fresh berries – blueberries, raspberries or combination thereof
 
Instructions:
 
Place almonds in a food processor and process until almost fine. Add flaked coconut and process for a minute or so.
 
Add in the syrup, coconut oil, cinnamon and salt. Process until everything is nicely incorporated.
 
Remove mixture from the bowl and press into the bottom and side of a 9-inch pie pan. Place in the freezer while you make the filling.
 
Place the cashews and about 1/4 cup water in the pitcher of a blender (or a food processor). Blend well, slowly add lemon juice, coconut oil, maple syrup, nutmeg, vanilla and sea salt.
 
Blend until creamy. (May be necessary to add more water.)
 
Remove the crust from the freezer and pour in about half of the filling. Scatter about half of the berries on pie, then add the rest of the filling. Place remaining berries on top. 
 
Freeze for a few hours. Cover with plastic wrap and foil, if pie is going to be in the freezer for more than a day.
 
Before serving, remove pie from freezer and place in refrigerator for a couple hours. (This pie can also be eaten directly from the freezer, however, I found it difficult to cut using just a fork – pieces broke off, with some of the chunks “flying” off the plate. That's why I like to allow the pie to soften a bit before eating.)
 
(Thanks to Heather Bruggeman for her generosity in allowing me to share her recipe.)
 
I still need more berries to put away for winter smoothies, muffins - and raw pies. Our season should continue for another 3-4 weeks so we've got time to head back to the patch for more fun.  
 
What are your favourite berry recipes? 

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