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Monday, September 6, 2010

Peach Rasberry Pie

This pie is delicious and can be made in about 20 minutes. I do recommend you make the crust a bit ahead of time and put it in the fridge to firm up a bit. The pie was one of my first raw vegan creations. My sister in law literally licked her plate clean the first time she had this dish. The great thing about this desert is it isn't too terribly heavy with nuts and it leaves you feeling light and satisfied.

Peach Raspberry Pie

3 peaches cut into segments
2 cups of raspberries
3 TB agave
10 medjool dates
1 cup cashews
1/2 cup shredded coconut
1 vanilla bean, scraped
1/4 tsp salt
2 TB water

To make the crust, put the cashews, vanilla, salt, and coconut in the food processor and pulse with an S-blade until the cashew pieces are mostly broken up:

Add 8 pitted dates, one at a time. Once the dates are combined, add the 2 TB of water and mix until the "dough" forms a ball:

Sprinkle shredded coconut on the bottom of the pie pan and press in the pie crust. I recommend letting the crust set in the fridge for a good 30 minutes.

Peel and cut the peaches into nice sized wedges and arrange on the pie crust.

Put the raspberries in the food processor with an S-blade and combine with 2 dates and 3 TB of agave nectar. Alternatively, you can just combine the raspberries with 4 dates and have a thicker raspberry sauce. Pour the sauce over the peaches before serving.

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