RHUBARB/STRAWBERRY PIE – the raw vegan version

STRAWBERRY RHUBARB PIE!
based on a recipe at goneraw.com

The pinch of cayenne in the crust adds nice depth….
INGREDIENTS
CRUST
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

FILLING
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

PREPARATION:

CRUST:

• 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.

FILLING:

• 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.)

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NUT FREE CHOCOLATE PIE

NUTFREE CHOCOLATE PIE

3  C unsweetened, dried coconut
1 – 1/2 C dates ( chopped small)
1/2 T cinnamon
1 t sea salt
3 avocados
1 C agave nectar
1 C raw chocolate nibs
1 vanilla bean
4 T coconut butter
1 t of cinnamon powder

FOR CRUST:

• Process coconut, dates, cinnamon, and sea salt in a food processor mixture forms into a ball.
• Spread crust onto a pie pan.
• Wet fingers with water before spreading, to avoid crust sticking..

FOR FILLING:

• In a VitaMix, combine avocado, agave, vanilla, coconut butter, and cinnamon, and process until  smooth and creamy.
• Pour filling into pie crust and chill.
• Sprinkle dried coconut flakes over top of pie before serving