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The Ultimate Raw Pie [Vegan]
It’s the ultimate raw pie recipe. The best of the best. I know, I’m too modest… The inspiration behind it came when I saw a photo of a Pavlova cake. It’s basically white meringue base, topped with whipped cream and berries. Nothing hard, but so fancy. I even found a vegan... Read More
Ingredients You Need for The Ultimate Raw Pie [Vegan]
How to Prepare The Ultimate Raw Pie [Vegan]
For the base
- Soak the almonds for 24 hours and peel them if you want white pie base.
- Pour everything in the food processor and blend for 1-2 minutes, until it starts sticking together and form a ball. If your sweetener is not liquid, add a little bit of water.
- Divide the dough into 6 equal pieces for 5″ | 13 cm pie forms.
- Place plastic foil in the pie forms, wet your hands and spread the dough in the forms.
- Dehydrate for 18 hours at 115°F / 46°C. At some point remove the base from the pie forms to dehydrate it evenly, I did it after 12 hours to make sure it’s hard enough and won’t collapse.
- My personal advice for the jam is to use the vegan cooked version of it, it’s just too good to skip. But if you want to keep it all raw, dehydrate your jam with the base. Both recipes are here.
- You can beat it with your food processor, but do it at least for 3-4 minutes. I whipped it for only 2 and it’s a bit too liquid. Also it will help if you place the bowl for 1-2 hours in the fridge before and after whipping the cream.
- Spread the jam on the base, do it carefully using 2 spoons.
- Add the whipped cream on top.
- Top with fresh berries.
- Enjoy the raw pie moderately. It’s addictive.
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