I’m not kidding you guys, I was dreaming up how to make and put together this raw pie and even I am surprised by how amazing it turned out! I made this pie for the Raw Mini Pie Challenge on A Dash of Compassion, but I don’t have any mini pie tins… I hope this doesn’t affect my chances because I put a lot of effort into this! The subtly sweet vanilla banana layer sandwiched between the creamy chocolate and tangy strawberry layers creates a perfect combination of flavors and is easy on the eyes. I used local, organic strawberries and avocados from my backyard as well as California almonds to incorporate sustainable ingredients into this recipe.
This recipe makes one 9” pie or roughly 8 mini-pies:
Ingredients:
Pie Crust
- 2 Cups Raw Almonds
- 1 Cup Soaked Dates
-Soak dates for about an hour, drain them but save the soak water. Process with almonds until the mixture starts to clump up in the food processor. Press into the pie pan so that it is roughly 1/8” to 1/4” thick. Place in freezer while you work on the next layer.
Chocolate Layer
- 1 Cup Mashed Avocado
- 1/3 Cup Raw Cacao Powder
- 3 Tbsp. Raw Agave Nectar
- 1/4 Cup Date Soak Water
- 2 Tbsp. Shredded Coconut (unsweetened)
-Put avocado, agave, cacao and soak water into food processor and blend until completely pureed and combined. Pour mixture into the pie crust and smooth out until flat. Take coconut flakes and sprinkled them over the layer evenly. Place back into freezer and start making next layer.
Banana Vanilla Layer
- 1 Cup Banana, Sliced
- 1 Cup Raw Cashews, Soaked
- 1/2 tsp. Fresh Lemon Juice
- 2 Tbsp. Date Soak Water
-Place all ingredients in high speed blender, the texture will be creamier than if you did this with a food processor. Blend until very smooth and pour on top of chocolate/coconut layer and spread out evenly. Place back into freezer.
Strawberry Cream Layer
- 2 Cups Fresh Strawberries
- 1/2 Cup Soaked Cashews
- 1 Tbsp. Raw Agave Nectar
- 1 tsp. Lemon Juice
-Puree all ingredients in blender until completely smooth, and pour on top of banana layer. Place back into freezer for 20 minutes, top with thin strawberry slices, shredded coconut and raw chocolate, and freeze for approximately an hour or so until it is firm. Serve cold and enjoy!
