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Home Raw vegan pie met perzik en framboos

Raw vegan pie met perzik en framboos

Recipes Vegan Cakes

Last weekend I was at a friend’s house, who has been a fan of Cookinglife Foodies from the start. Sugar-free cookies and cakes aren’t really her thing, but she’s crazy about the prawn noodle soup, for example, and that often appears on her table. Her sister has discovered healthy eating and my blog in the meantime, and their kitchen had almost more jars and tubs of superfoods than mine. So much fun! While I was there, she had also made a raw pie from almonds, coconut and apricots. In all these months I’d never eaten a raw pie that was also sugar-free, so I jumped up and down with excitement. And it was delicious! She’d put the recipe together herself and didn’t mind me writing a little blog about it. I tweaked the recipe a bit; I didn’t have apricots at home and used peaches instead. She also used coconut oil and I wanted to try it without coconut oil, which worked out fine. That’s how the raw vegan pie with peach and raspberry came about.

Recipe

Raw vegan pie with peach and raspberry

This raw pie is an explosion of flavour, even though the base contains only fruit to add sweetness.

Course	Snack
Kitchen	Dutch
Servings	2 people

Preparation time

Preparation time	10 min
Stiffen up min.	Freeze overnight
Cooling time	12 hours 0 min
Total	12 hours 10 min

Equipment

2 12 cm springform pans, or 1 slightly larger

Ingredients

75 grams almond flour
60 grams desiccated coconut
150 grams peach, peeled and chopped
5 figs, chopped
2 fresh peaches for garnish
10 raspberries

Raw vegan pie with peach and raspberry

Put the almond flour with the figs and 150 g of peaches into a food processor and blend until finely ground. Then add the desiccated coconut and pulse a little more. The mixture shouldn’t be too runny; if it is, add a little more almond flour and desiccated coconut.
Put this mixture into the springform pan lined with baking paper and press down firmly. Make sure the edges are neat and even. Do the same with the other springform pan.
Cover the bases with aluminium foil and place in the freezer. Take them out the next day and allow them to thaw briefly.
Remove the base from the springform and garnish with some fresh peach pieces and raspberries and, if you like, a sprig of mint. Enjoy!

Cooking mode Prevents your screen from going to sleep

Sometimes, very occasionally, I hear from my taste testers that a cookie or cake isn’t sweet enough. Yes, that can happen when you don’t use sugar or only use natural sugars. I’ve gotten used to the less sweet taste of sugar-free food and find that I enjoy many flavours more. This raw pie is a real flavour bomb, even though there’s only fruit in the base to give it sweetness. And there really is no sugar at all. So if you have someone picky in your household or your partner thinks sugar-free food is tasteless, serve them this sugar-free pie. I bet they’ll immediately ask for a second, larger piece!

Because there are no animal products in this little cake, it’s also vegan. Besides being healthy, incredibly tasty and fantastic, this Raw Pie is also gluten-free, wheat-free and lactose-free. So it’s truly suitable for almost everyone. I hope you enjoy it as much as I did, and be sure to leave a comment if you make the pie.

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