Cashew Berry Pie.
There are three parts to this delicious pie. The first layer is a nutty base, the second layer features a rich coconut cashew cream, and the third layer is a delightful mix of coconut milk, coconut sugar, and berries. It is quick, easy, and absolutely amazinglicious. All you need is a regular blender to smooth the nuts and blend the ingredients with a touch of warmth.
This dessert is crafted with raspberries and cashews, perfect for vegan and vegetarian lovers. The raspberries are home-grown, straight from our own fields.
Cashew Berry Pie
Experience the ultimate go-to dessert loaded with wholesome benefits. Enjoy Cashew Berry Pie to satisfy your sweet cravings.
Ingredients
- First layer Base:
- pinch of salt
- 1/2 cup raisins
- 1/2 cup brazil nuts
- Juice of half a lemon
- 1/2 cup raw walnuts
- 1/2 cup raw pecan nuts
- 6 large soft Medjool dates
- 1/2 cup roasted cashew nuts
- Second layer Cream:
- pinch of salt
- Juice of one lemon
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 Bars of coconut cream
- 1/2 cup rice syrup or honey
- 1 tablespoon finely grated lemon rind
- 2 cups raw cashew nuts soaked for 3-4 hours in water
- Third layer sauce:
- 1 cup blueberries
- 1/2 cup raspberries
- 1 cup coconut milk
- 1/2 cup coconut sugar
- 1 tablespoon coconut butter (normal butter optional)
Instructions
First Layer: Nutty Base
Blend all the nuts until they are slightly coarse and crunchy. Add raisins and dates to the crushed nuts, then blend again until the mixture forms a sticky, well-combined texture. This will serve as the base of the pie.
Spread the nut mixture evenly onto a tray, pressing it firmly into place to create a solid foundation. Set it aside while preparing the next layer.
Second Layer: Coconut Cashew Berry Filling
This layer combines coconut cream, cashews, blueberries, and raspberries for a rich, creamy texture with a refreshing fruity twist.
Blend the soaked cashews with coconut cream, rice syrup (or honey), lemon juice, and lemon zest until completely smooth.
Pour half of the mixture over the nut base, spreading it evenly.
Add the remaining blueberries and raspberries to the remaining cream mixture and blend again until smooth.
Pour this berry-infused cream over the first layer and chill in the refrigerator for at least one hour, allowing it to set.
At this point, you have a nutty base, a creamy cashew-coconut layer, and a purplish berry-infused layer—each bringing depth and flavor.
Third Layer: Berry Caramel Glaze
A luscious berry caramel glaze made with coconut sugar, coconut milk, and fresh berries adds the perfect finishing touch.
Melt the coconut sugar over low heat.
Once melted, stir in the coconut milk and berries, ensuring the berries are coated in the caramelized mixture.
Remove the tray from the refrigerator—the coconut cream layer should be firm by now.
Pour the warm berry caramel over the set cream layer, spreading it gently.
For a final touch, garnish with fresh berries or return the pie to the refrigerator until ready to serve.
Enjoy this indulgent yet wholesome dessert, where every layer brings a delightful mix of textures and flavors!
Nutrition
-
500.0 Calories
-
30.0g Carbohydrates
-
0.0mg Cholesterol
-
35.0g Fat
-
5.0g Fiber
-
8.0g Protein
-
100.0mg Sodium
-
0.0g Trans fat
Notes
When served, each slice reveals beautifully distinct layers with vibrant colors. The combination of coconut milk and coconut sugar creates a heavenly flavor, making this raw, natural nut and berry delight a sure way to impress friends and family.
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