RAW Vegan Lemon Raspberry Cream Pie (Easy to Make)

This recipe meets all of my needs! It is delicious, affordable, healthy, and easy to make. In fact, it only took me 30 or so minutes to prepare it. That’s only 30 minutes to prepare my dessert for the whole week!

I made this recipe while preparing several recipes for the upcoming week. I find that it is easier for me to eat healthy when I have some meals/snacks prepared in advance. And while I don’t typically prepare desserts in advance, I thought…WHY NOT? Why not prepare a dessert in advance? Plus I figured, it may make it easier to satisfy my sweet tooth without reaching for the chocolate.

I wanted the recipe to be super simple, but at the same time have a creamy “cheesecake” like texture. So, I opted to make a “plate” pie…which is simply a pie you prepare in a plate. You don’t even need a pie pan or spring pan! See…it’s so simple.

RAW Vegan Lemon Raspberry Cream “Plate” Pie (Easy to Make)

 

  • Yield: – 1 dinner plate (6-9 Servings)
  • Cost: $6.70
  • Prep: 30 mins
  • Equipment: Food processor, high-speed blender (however, a food processor can be used)

Ingredients

Prep in Advance (or Overnight):

  • 1 cup of cashews, raw and whole
  • 3 cups of fresh water

Crust:

  • 1/4 cup sunflower seeds, raw
  • 1/4 cup almonds, raw and whole
  • 1/4 cup cashews, raw and whole
  • 1/4 cup walnuts, raw and whole
  • Sprinkle of cinnamon and nutmeg
  • 1/2 tsp vanilla
  • 4 dates
  • 1 tbsp of your favorite liquid sweetener (e.g. coconut nectar)

Lemon Cream:

  • 1 cup soaked cashews (prepped in advance)
  • Juice from 2 lemons
  • 1/2 tsp lemon zest or lemon rind
  • 4 dates to sweeten
  • (Optional) 4-6 drops of stevia extract
  • 1/2 tsp vanilla
    Water

Raspberry Topping:

  • 1 cup raspberries, fresh or frozen
  • 1 tbsp coconut nectar, agave, or honey (or no sweetener at all)

Instructions

Prep in Advance (or Overnight):

  1. Soak the cashews in water for 6+ hours or overnight.

Crust: 

  1. Process the sunflower seeds and almonds in the food processor until the seeds/nuts are broken down.
  2. Add the walnuts, cashews, spices, and vanilla, and process until all the ingredients are well broken down.
  3. Add the dates and process until completely broken down.
  4. Add the liquid sweetener and process until the dough begins to clump.
  5. Press the crust onto a large dinner plate using your fingers.
  6. Place the crust in the freezer for 30 minutes.

Lemon Cream:

  1. Place all of the ingredients, except the water, into a high-speed blender or food processor.
  2. Blend the ingredients and add water 1 tbsp at a time to help the mixture blend. You don’t want the cream to be too watery, so be careful not to add too much water. However, you don’t want the cream to be super thick either. Keep tasting/blending/adding water until the cream is thicker than a milkshake, but less thick than peanut butter.
  3. Add additional liquid sweetener or stevia extract if you like, and blend.
  4. Set aside.

 

Raspberry Topping:

  1. Place the raspberry into a medium-sized bowl.
  2. Add the sweetener and gently stir.

Assemble the Pie:

  1. Once the crust is ready, pour the lemon cream onto the crust. Spread and evenly distribute the cream using a spoon.
  2. Gently top the cream with the raspberry topping.
  3. Cover and place the cream pie in the freezer for 30-60 minutes to help it set. Store in the refrigerator for up to one week. You can store this pie for up to one month in your freezer.

That’s it! Enjoy!

Tell me what you think about this recipe and leave a comment below!

-Brandi

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