Saatchi came back yesterday after three weeks of doing
voluntary eco work in the forests and farms of Northern Holland.
She had a ball and met other youngsters from all over the world,
and even cooked an Indian dinner for them one night!
I made these treats to celebrate today, I'm thrilled to have her back
home and very proud of her too :-)
There are many variations on Raw Tarts and Pies, I've experimented
with different ingredients for the crusts and fillings, changing
the sweeteners, the nut powders and fats. I love the rice cracker crust
as it is lighter than those made with grounded nuts. Unfortunately
I ran out of them today so had to use ground almonds.
I use Stevia and Brown Rice Syrup as a sweetener but you can
use Honey or Agave or Maple syrup if desired, taste and adjust the
1 cup ground almonds or any other nut of choice
1 cup finely dessicated coconut
1 tbsp coconut oil
2 tbsp brown rice syrup (or other sweetener of choice)
1 tsp raw cacao or carob (optional)
pinch of sea salt
You could use roughly powdered brown rice crackers
along with the coconut, reduce the nut intake if desired.
Put all the above ingredients in a large bowl and mix
with your hands till very well combined. The texture will
become slightly sticky clumpy sand which will hold together
if you make a ball of it.
Use mini pie shells and press the mixture into the base and
the sides. Refrigerate to set for 15 to 20 minutes.
You could also use a ring/cookie cutter and press the mixture
within to form only a base
I got 6 mini pie crusts from this quantity of ingredients.
Raw Mango Pie Filling:
2 cups peeled sliced chopped Mango
1/4 cup Cashew Nut Butter (here's the recipe)
a pinch of cardamon
a pinch of sea salt
a squeeze of lemon juice
1 tbsp of nutritional yeast (optional, for a cheesecake taste)
This was sweet enough for us, you can add a sweetener of choice
Process or blend all the above ingredients till very smooth.
(I used my Vitamix)
Then spoon the filling into the cold crust shells and freeze to set
for at least 20 minutes.
Garnish with fresh mint or dust with coconut and enjoy.....
I made a very thin crust for this pie, just the base using a ring cutter.
I got enough filling to make 3 mini pies as well as fill a jar to freeze
for another day - a tbsp in smoothie/shake, or spread over crackers for
a treat, or better yet, gifted to neighbors to make them happy :-)
Raw Avocado Lime Pie Filling:
2 good sized avocados or 3 small ones
2 tbsp of cashew nut butter (here's the recipe)
2 tbsp of coconut oil
juice of 3 limes
pinch of sea salt
brown rice syrup or other sweetener of choice
(add quantity desired)
Process all the above ingredients till very smooth.
Spoon into mini crust shells and freeze for at least 20 minutes.
Garnish with lime zest or coconut and serve.
I got 3 mini pies as well as a jar full of filling to freeze,
for another day :-)
Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.