Raspberry “Cream” Pie with Cashew CrustWritten by Karen on July 2nd, 2010
I had fully intended to post this earlier but a few ‘details’ last week diverted my attention. My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.
But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert! Seasonal and healthful, of course…fresh from the farmers’ market. Sure to make everyone feel better.
Raspberry “Cream” Pie
Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!) The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight. It makes this dessert super smooth yet dairy free.
1/3 cup raw cashews – grind to ‘coarse meal’
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with -
1/2 cup flour (any type, sorghum is good here for gluten-free)
2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted
Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown. Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.
Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)
>Best to bring it out of the freezer and thaw for ten minutes before serving.
Enjoy the bounty of summer!