A Guide to Feeding our Future

Raw Raspberry Pie

By:  Martine Cormier, RHN – Moncton, NB

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Yields: One 9 inch pie

Ingredients:

Crust:

  • 2 Cups pecans, soaked for 30 minutes
  • 6 large dates, soaked for 15 minutes, pitted (Medjool dates suggested)
  • 4 TBSP raw or regular cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla powder or vanilla extract
  • 1 tsp agave nectar or maple syrup
  • Shredded coconut (optional)

Filling:

  • 3 Cups raspberries
  • ½ Cup sliced strawberries
  • 3 TBSP agave nectar or maple syrup (to taste)
  • 2 1/2 TBSP psyllium husk

Directions:

  1. Put all crust ingredients into food processor with S-blade. Mix on high until ball is formed. Press into 9-inch pie pan.
  2. Put filling ingredients into blender and blend until thoroughly mixed.
  3. Pour over pie crust, sprinkle with coconut if using, and refrigerate overnight.
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