Raw Vegan Blueberry Pie with Chocolate Sauce

Raw Vegan Desserts

Mmmmm Blueberries! I often make Blueberry themed desserts as I always seem to have them on hand in the freezer. I try to buy frozen berries in bulk as they are quite pricey here and fresh berries even more so. When Jonathan and I were on our honeymoon in NZ we stopped at quite a few berry farms, bought as many as we could find, and gorged ourselves on them.

If only I could have brought some home with me! Oh Customs and Quarantine, so necessary but so frustrating!

I made this Blueberry Pie last year right at the beginning of my Raw Dessert experiments.

The original recipe I found here at The Sunny Raw Kitchen. I changed it slightly as I hadn’t yet discovered somewhere to buy the wonderful Irish Moss and as I mentioned earlier, Blueberries are expensive here so I decided not to add in the extra Blueberries in the end and instead pour over a Chocolate Sauce. Mmmmm chocolate…

 

Raw Blueberry Pie with Chocolate Sauce Recipe

Ingredients

Crust
1 1/2 cups Raw Almonds (preferably soaked and dehydrated)
1/2 cup Shredded Coconut
1/2 cup  Medjool Dates
1 tsp  Vanilla Extract
Pinch Sea Salt

 

Blueberry Filling
1/4 cup + 2 tbs Raw Agave or Date Syrup
3 tbs Lemon Juice
1 tbs Water
2 cups Blueberries – Fresh or Frozen
1 tsp Vanilla Extract
Pinch Sea Salt
1/4 cup + 2tbs melted Coconut Oil
1 tbs Lecithin Powder – Optional (this is not a raw ingredient unless you can find Sunflower Lecithin. If you choose to leave it out then the filling will be slightly less thick and won’t set as stiff.)

 

Directions

Crust

1. Process all ingredients in a food processor until crumbly. If it sticks together when pressed between your fingers it’s ready. If too dry add a tsp of water at a time till you reach the desired consistency.
2. Press into a 9 inch tart dish or pie plate ( I use one with a removable bottom).
3. Place in the fridge while you make the filling.

Blueberry Filling

1. Blend first 6 ingredients in a high speed blender until smooth.
2. Add in the Coconut Oil and Lecithin (if using) and blend until well incorporated.
3. Pour filling into the crust and place in freezer to set.

Chocolate Sauce

Blend together equal parts melted Coconut Oil, Raw Cacao Powder and Raw Agave Syrup.

Drizzle over Pie before serving.

If you have extra sauce, it can be kept in the fridge and used on ice cream or fruit salads etc.

 

Oh and by the way, you can either make  9 inch pie or 4 mini pies.

 

Please email or comment if you have any questions. ♥

Raw Dessert Recipes