Decadent Raw Vegan Blueberry Pie



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.

Blueberry Filling
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!


If you want to learn more about making decadent and healthy raw vegan pies contact me and we’ll arrange a one on one coaching class where you can learn this and other amazing raw food creations!