Raw Avocado Pie

Who has not heard at least once about raw food diet?

In a nutshell, it is a diet that does not use processed foods at temperatures above 45 ° C and that seems to help our body detoxifying and regaining its self-healing powers. The benefits seem undeniable but, indeed, for many it may be a bit extreme diet.

There is the current of people who eat simple: plenty of fruits, vegetables, seeds with appropriate combinations; there is also the current maybe more fashionable of people who eat elaborate dishes using more refined and unusual ingredients. Never heard about raw lasagna, raw cakes or raw spaghetti?

Well.

raw avocado pie

Today I want to share with you this raw pie that could be the cousin of a classic cheesecake, delicious and nutritious. All the ingredients are raw and organic and so also a bit expensive.

Sometimes we can do it… Any excuse to eat well!

 

Just one note: the springform pan we used is 24 cm in diameter and, in fact, the cake was rather low. For a better result, use a pan of a smaller one: 18 cm are perfect (and calculate, for this latter, about 7 servings).

The inspiration comes from here.

Ingredients for a cake pan with a diameter of 18 cm:

For the base:
150 grams of walnuts
150 grams of coconut (grated)
250 grams of raw agave syrup
1/2 teaspoon salt
4 pitted dates

For the filling:
150 grams of cashews (soaked for an hour)
1 avocado
180 grams of lemon juice (or lime)
250 grams of raw agave syrup
2 tablespoons of coconut juice
200 grams of coconut oil
1/4 teaspoon salt

Preparation time:

30 minutes + time to rest in the freezer and refrigerator + 1 hour soaking

Kilokalories per portion:

920 kcal

Degree of Difficulty:

2/5

Preparation:

Prepare the base, whisking all the ingredients in a food blender: you have to get a smooth and fairly soft consistency.

Then roll it out into a springform pan and do this with your wet hands, so as to work it properly because the dough is quite sticky at this stage. If you want, you can use a sheet of parchment paper placed above the bottom of the pan. However, the pie will come off very well from the pan even without it.

Let the pie base rest in the freezer for half an hour.

Wash then the blender and put all the ingredients for the filling in: the cashews without the soaking water, the pulp of the avocado, the lemon (or lime) juice, the grated coconut, the agave syrup, the oil and the coconut juice, the salt.

Take back the base of the cake now cooled, pour over the soft filling, level it well and place again in the freezer for at least two hours.

Once the cake has solidified, garnish it as you like, for example with a good sprinkling of grated coconut, and move it in the fridge until it’s ready to be served.

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