I missed posting earlier this week to take some time to spend with my mom. Hi Mom! This one’s for you…
Being a raw vegan sounds pretty intimidating. It’s something that has intrigued me from the beginning, although there are too many things I enjoy to be fully raw. I do appreciate raw dishes from time to time, especially the desserts. I didn’t attempt to make a raw dessert until my mother’s birthday in February. I couldn’t believe how fool-proof it was! I knew I could come up with a raw dessert of my own some day.
In case you missed it Pi Day was on March 14th (make sure you celebrate it next year). I didn’t remember it until the day of. Of course, you can’t celebrate Pi Day without having pie. How was I going to make a pie at the last-minute with what I had on hand? What was that? Oh, just opportunity knocking. Because of my well-stocked kitchen I decided to create a Raw Elvis Cashew Pie with a Date Hemp Crust.
Raw Elvis Cashew Pie
makes 8 servings
Note: If you have a somewhat large spring form pan this would be a great time to use it. I do not have a big one so I used a regular pie pan. It took some care to get the pieces out, but I did it! If you are going to use a spring form pan I would line the bottom with a round piece of parchment so that you can remove the bottom to slice it.
- 1 1/2 cups raw cashews
- 1 cup filtered water
- 1 cup fresh Medjool dates, pits removed (about 10)
- 1/4 cup hulled hemp seeds
- 2 tablespoons raw cashews
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1 tablespoon brown rice syrup
- 1 ripe banana
- 1/4 cup raw cacao powder
- 1/4 cup smooth peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- Put 1 1/2 cups cashews in a bowl and cover with filtered water. Place in fridge and let soak for 8 hours.
- Blend dates, hemp seeds, 2 tablespoons cashews, shredded coconut, 1 tablespoon coconut oil, and brown rice syrup until it gathers into a ball.
- Press dough into a pie pan. Since it is rather sticky use a piece of parchment to do this. Take some extra coconut oil and spread on the parchment so the dough won’t stick to that either. You want the dough to be as even as possible and press it about an inch up the sides.
- Once cashews are done soaking pour them and the water into a food processor along with the rest of the ingredients. Blend until smooth, this could take up to 10 minutes depending on the power of your processor.
- Spread filling onto the crust and smooth out.
- Cover tightly with plastic wrap and freeze overnight.
- In the morning put the pie in the fridge and let thaw for the day.
- To serve take a sharp knife and cut into 8 slices. The best way to get it out of the pie pan is to use a flexible thin metal spatula. It might not come out in one piece but it will still taste great!