Decadent Raw Vegan Blueberry Pie2
This is one of my first pies that I started to make when I was learning about raw foods, it was inspired by the Rainbow Life Cuisine of Gabriel Cousens, a dear teacher that I’ll be visiting this coming June on his Master intensive. I hope to be able to share more recipes that are prepared considering the aspect of nutrition, glycemic index and body type, factors that are key to maintain a healthy and balanced diet.
[stextbox id=”info” caption=”Blueberry Pie”]
Almonds = 2 cups sprouted (soaked overnight)
Raisins = 1/2 cup (soaked for 1 hour)
Cinnamon = 1/4 tsp
Salt = 1/8 tsp
Mix all ingredients on a food processor until a paste consistency. On a 7″inch pan, add 1/2 tsp of coconut oil and spread it even on all the surface. Then press the mixture to form an even crust.
1.5 Cups Cashews ups dry = 2 cups soaked for 3 hrs
2 Cups Blueberries, fresh
1/3 cup Coconut oil
1/2 cup Coconut nectar
1/2 cup coconut pulp (Fresh Thai)
1/8 Tsp Sea Salt
Blueberries, fresh = 1 Cups
Place ingredients on a high speed blender, and mix until smooth, immediately place mixture into cake mold and drop blueberries around for decoration. Set on fridge for 20 minutes. Enjoy!