RHUBARB/STRAWBERRY PIE – the raw vegan version

based on a recipe at goneraw.com

The pinch of cayenne in the crust adds nice depth….
2 C almonds, soaked
1 C dates, (or less, to taste)
2 T agave syrup
1 t cinnamon
pinch cayenne
dash sea salt, (optional)
handful shredded coconut

4 C rhubarb, peeled and chopped to 1″ pieces
1/4 C agave
2 C strawberries, chopped
1/4 C psyllium husk
whole strawberries for garnish



  • In a  food processor, process ingredients to a coarse mixture which sticks together easily when pressed..
  • Sprinkle shredded coconut into pie pan to prevent crust sticking.
  • Press crust into pan.


  • In a food processor, process rhubarb to a slushy consistency.
  • Add agave and continue processing until well mixed..
  • Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.
  • Spoon filling into crust and chill 6 – 8 hours, or overnight,  to allow sweetness to develop. (Pie is tart at first, but, as it sits, the flavors meld, and the sweetness develops.)

2 responses to “RHUBARB/STRAWBERRY PIE – the raw vegan version

  1. This is great! I loved it. So did my husband, a neighbor and two grandkids!

  2. I’ve tried kiwi instead of strawberry. It was also lovely.

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