Cherry Pie with Sour Cherry Drizzle (Raw Vegan)

Cherry PieHands down one of the best tasting pies I have ever made. Bursting with flavor, this health giving raw vegan pie is a crowd pleasing masterpiece fit for parties, potlucks, or your own personal comfort food.
Crust:

  • 2 cups almonds
  • 1/2 cup macadamia nuts
  • 13-15 pitted medjool dates
  • 1 cup coconut flakes
  • pinch of salt
  • tsp. vanilla

How to: Combine your ingredients in a food processor and pulse/run on high until you have a dough like consistency. Flatten into a 9 inch pie pan. Tip: if your dates are hard, soak them for a few minutes in water so you pit them easily.

Cherry Pie Slice

Filling:

  • 1 cup coconut flesh (the inside of a thai coconut)
  • 1 cup cashews
  • 1 cup dried cherries (organic/no sugar added – got ours from a farmers market)
  • 1/2 cup frozen cherries
  • 4 tbsp. acerola cherry powder
  • 1/2 cup cacao butter (you’ll need to use a double broiler or if you have a dehydrator you can set it to 115 degrees and it will melt in about 15 minutes.)
  • 1 cup maple syrup or honey (I think honey would be best but someone I’m feeding this to has an allergy to honey.)
  • 4 tbsp. apple cider vinegar
  • juice of 1 lime
  • 2-3 tbsp maca (optional, I wouldn’t give it to young kids under 10 and it will also throw the flavor a bit. It’s an acquired malty taste that I happen to love.)

How to: Soak your cashews and dried cherries  just to make them a bit soft, then drain them off, add them to your blender. Include all of your ingredients together and blend on high until whipped smoothly. Use your spatula to pour the mixture over the pie crust.

Cherry Pie with Drizzle

Then for the cherry drizzle:

  • 1/2 cup dried cherries
  • 1/3 cup apple cider vinegar
  • 1/4 cup maple syrup

How to: Blend, drizzle overtop and run your knife up and down through the cake. You can also pour this overtop of the cake when you eat it. Store it in a jar in the fridge.

Cherry Pie Eaten

Sheleana Jennings

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC where she lives with her partner. She's an avid reader, intuitive culinary goddess and cat lady in the making.

Their life together is centered around real, whole food living without restricting oneself to dietary labels or dogmas. Sheleana believes resetting the body through cleansing is one tool for spiritual awakening in a time where we've slipped so far away from what real food truly means. Her hopes are that through this channel, more people can find what eating path suits their beliefs and bodies best, while honoring the laws of nature and themselves.