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Considering how the first pie I made was an effing success, I intend to make pie my everyday dessert treat! Maybe that’s tad bit too much but…shouldn’t we all celebrate life a little? I decided to make Wednesday Pie Porn day, where CherryBombPie will feature various kinds of raw pies and if I ever run out of ways to make them, (God forbid) I’ll feature cake-pie hybrids and cakes will have to be my last resort.

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Carob Chip Crust

1 cup Raw Almonds

1/4 cup Hemp Seeds

1/3 cup Sesame Seeds

1/2 Ripe Banana

1/4 cup Raw Carob Chips

1/2 Cup Dates

1 Teaspoon Pure Vanilla Extract

1/5 Teaspoon Salt

Mango Berry Creme Filling

3 Large Strawberries

1 Mango

1 Tablespoon Agave Nectar

1 Teaspoon Pure Vanilla Extract

1 Tablespoon Agar Agar or Arrowroot Powder (natural thickener)

Step 1: Blend everything into a nice chunky consistency for the pie crust. Try to avoid over-processing as the chips and nuts taste great with some texture and crunch.

tart-tutorialStep 2: Press the blended mixture into small pie/quiche molds, nice and snug. Make a little bowl by indenting in the middle. Add some pine nuts at the bottom to make mold removal easier. (I use a mold with a removable bottom).

Step 3: Blend all the ingredients for the pie filling and scoop it into pie crust.

Garnish with fruits and mint leaves.

Yields 2 mini-pies.

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Note: If you prefer a firmer filling, refrigerate for 1 hour. I like my oozy, gooey and messy. (Isn’t that the beauty of pies- the contrast between the crunchy, hard crust with its gelatinous, syrupy filling)

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Credits the Boutenkos’s Fresh the Ultimate Live-Food Cookbook that taught me the basic framework of pie-making . I pretty much altered the amount and majority of the ingredients to meet my specific serving size and tastebuds.

If you’re a dedicated fan of mango and berries, this will definitely tickle your fancy. Hope you’ll enjoy them as much as I did.

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Filed under: Fruit Facts • Raw Pies • Raw Vegan Recipes

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