Raw blueberry pie, oh my. And as promised on Monday when I announced the Shine Inside and Out giveaway from raw food goddess Rebecca Kane, I am posting Rebecca's exclusive recipe for this gorgeous raw food dessert. Although I do have to come clean and say that mine didn't turn out like Rebecca's lovely pie (see below). It didn't set well, so is on the runny side. However, I do have to admit that it still tastes divine, the consistency hasn't stopped me eating it!
I'm really not sure what I did wrong. My pie (pictured above) was great until I cut into it! It may be that I didn't emulsify the coconut oil into the filling well enough. But as Rebecca has published several recipe books and does cookery demos everywhere and is a total raw food expert, I know whatever happened is definitely going to be at my hands and not an issue with her recipe. So with that in mind, I reckon you should give this a go.
It's not a cheap dessert option, for sure. The blueberries required for the recipe cost me over £3, and the nuts and coconut oil don't come on a budget. But a beautiful raw indulgence for a special occasion is worth splashing out for, don't you think? And it's very rich, so you don't need huge portions per person. I think the pie is good for around 8 people. It's definitely a treat dessert, and you could easily make a coconut cream to go with it.
Before you go on to Rebecca's recipe, don't forget you can also take advantage of some free raw recipes and raw food menu plans with five days of Rebecca's Raw Food Deliciousness program. Rebecca is starting it on 12th July, which is this Friday. You can sign up for it here at: Shine on Raw
Rebecca will be providing all the participants with five delicious days of raw food menus, recipes and tips - perfect for raw food beginners and more established 'rawies' alike :)
And for blueberry lovers, here is Rebecca's fabulous recipe:
Raw Blueberry Pie
Makes one pie (8 inch dish)
For the Pie Crust
1 cup of ground cashews
½ cup of groud hazelnuts
8 pitted medjool dates
3 dried figs
½ tsp of vanilla extract
Pinch of salt
3 Tbsp of melted coconut oil
For the Filling
2 cups of blueberries
¼ cup liquid sweetener
12 medjool dates
¼ cup of melted coconut oil
1 cup of blueberries
For the Pie Crust:
Place the ground nuts, dates, figs, vanilla extract and salt in a food processor and process until the mixture becomes sticky. Add the coconut oil and process until well combined
Press the mixture into your pie dish (Note from rebecca: "I like to line my dish with cling film to make removing the pie easier") and store in the fridge until the filling is ready
For the filling:
Place all of the ingredients in the blender and blend until smooth
Pour the filling into the pie crust. Garnish with blueberries.
Place in the freezer to set for an hour, then chill for around 4-5 hours in the fridge. Serve from the fridge.