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VEGAN. RAW. GLUTEN FREE.

This raw vegan dessert has been my second most commonly made dessert since I hit the road 2 years ago. Ok, fair enough, I don’t make dessert that often. (The most common is the Fruit with Sweet Cream that you can find in the Simple Vegan Recipes booklet). Certainly being on-the-road there is no fancy spring-form pans or intricate icing, most of the time we don’t even have an oven to consider cooking a cake in. So raw vegan is a really great way to go if you are into simplicity…and if you do have all the bells and whistles of the cooking world then you can go really wild on making it sexy!

On The Road Variations: As I mentioned, we don’t have spring-form pans on hand…so I take an ordinary plate or dish…anything that fits in the freezer really, sometimes we are working from a tiny bar fridge freezer!…and grease it with coconut oil, and that’s it…it makes serving much easier if you don’t take the pie to the edge of the dish if doing it this way.

I’ve worked with some blenders which are not so tough…it works fine to chop the nuts in a coffee grinder, or crush them in a mortar and pestle, and mix them with finely chopped dates. It’s easier to chop the dates if you soak them in hot water for a few minutes. For the filling a blender is desirable to get the creaminess factor. Although a bit of time with the mortar and pestle would have satisfactory results I’m sure.

You can use any nut or seed for the base, and can replace the dates with sultanas, raisins, currants or even prunes – I find it’s better to soak the fruits in hot water for 10 minutes before blending. Funk up the base with 1/4- 1/2 teaspoon of ginger powder. You can use lemon in place of lime. Use any sweetener, even sugar or panela works.

Slice of Avocado Lime Pie

A Mexican version…the base is made with almonds, sunflower seeds and sultanas which are easy to buy even in a local corner store.

[printme]

SERVES PREP TIME SETTING TIME
8 20 mins 1 – 12 hours

 

Ingredients:

For the Filling:

1 large avocado

½ cup raw coconut oil

½ cup honey

1/2 cup fresh squeezed lime juice

1 teaspoon vanilla extract
Pinch salt

1 tablespoon lime zest (optional)

For the Base:

1 cup raw almonds

1 cup raw macadamias

1/4 cup shredded coconut

1 cup dates

Pinch of salt

 

Directions:

  1. For the base, blend the nuts, shredded coconut and salt in a blender or food processor on a high speed until well chopped (some chunks are ok). Mix in the pitted dates and blend until a ball of dough forms, or as long as the mixture holds together when you squeeze it into a ball.
  2. Press the mixture into the bottom of a spring-form pan.
  3. Rinse out the food processor or blender.
  4. For the filling, blend the avocado, coconut oil, honey, lime juice, vanilla and salt for a few minutes until thick and creamy.
  5. Taste the filling, and add more honey or vanilla for sweetness (don’t forget that the base is super-sweet!), or add more lime juice for tanginess.
  6. Pour the filling onto the base and spread it out evenly or draw some funky designs in it.
  7. Put it in the freezer for at least 1 hour. 2 hours is better. If you can make it in advance, the results are great if you put it in the fridge for 6-12 hours.
  8. Slide a knife around the edge of the pie to separate it from the spring-form pan. Remove the side of the spring-form pan.
  9. Garnish with lime zest, slice, and serve.
Chopping Dates

Step 1 in Guatemala if you don’t have a strong blender…soak and chop the dates…thanks Nikita Bonita!!

 

 

 

 

Pie Base

Step 2 if you don’t have a spring-form pan…base on a plate, basically.

 

 

 

 

 

 

 

Pie Filling

Step 6. Pour the creamy pie filling onto the base.

Friends Enjoying the Pie in Guatemala

Step 9. Enjoy! A great end to a whole afternoon of Vegan recipe-sharing, cooking and feasting in Guatemala!!

 

 

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