Today I bought two punnets of raspberries and rather than devour them in two seconds I decided to make a pie. To make things interesting I decided to make it using all raw ingredients! The best thing about this pie is it takes a maximum of twenty minutes to make and also it can be tweaked to your tastes. This pie is big enough to feed two people. Before you do anything soak a cup of pitted dates in cold water. This is for the fruit topping.
Crust ingredients
• 1 1/2 cups almonds• Seven dried figs (remove stalks) • ¼ teaspoon of sea salt
If you are not bothered about using raw ingredients- a lovely crust can be made by adding four crumbled HobNobs (yes they’re vegan!) and a small amount of of vegan margerine.
Blend nuts in food processor until well ground, sometimes I use a hand grinder as the noise is rather annoying. Add raisons and salt and blend until everything is mixed together. Empty the mixture onto a plate, and press into a crust shape. Voila… the crust is done! Stick the crust in the freezer while you prepare the fruit topping.
Fruit topping ingredients • Two punnets fresh raspberries (about 30 raspberries in total)• 1 ½ tablespoons of fresh lime juice • ½ teaspoon vanilla • The cup of dates that you soaked earlier (pour away water)
Blend the lime juice, vanilla and dates. Slowly add about ten to fifteen raspberries to mixture, use a spoon to crush raspberries into mixture. Carefully mix in the rest of the raspberries. Get the crust out of the freezer, and pour the raspberry mixture on top. I use a spoon to arrange it equally. You will want to eat the pie straight away but put it in the fridge for two hours and then enjoy!
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