Living Light International - Raw Food Chef

Classes in Raw Vegan Cuisine
for Individuals, Chefs & Instructors

Recipes

2007 Vibrant Living Expo Rawsome Pie Contest Winner

VeRAWnika Clay’s
1st Place Award Winning Pie Recipe

Click on winning pie picture for more photes from the Rawsome Pie Contest

Fire & Light

Light, Fire, and Warmth

Crust

1 cup cashews
½ cup macadamia nuts
¼ teaspoon salt
1 tablespoon agave nectar
1 tablespoon coconut butter
9” pie pan

Grind and mix all ingredients in the food processor.  Be careful not to overmix; otherwise the mixture will turn into nut butter.  Ideally, you want it ultra-fine and crumbly.  Press evenly into a 9” pie pan.  Put plastic wrap over it and place into the freezer for a minimum of 30 minutes.  In the meantime, prepare the filling mixture in the order below.

Filling

Orange Carrot (warmth)
1 ½ medium carrots (approximately ¾ cup)
1 teaspoon orange zest
2 tablespoons agave nectar
¼ cup coconut butter

Grind and mix the ingredients in a food processor until smooth.  Pour into the pie crust.  Freeze for a minimum of 30 minutes.  In the meantime, prepare the next filling.

Red Strawberry (fire)

10 fresh medium strawberries
2 teaspoons vanilla flavor
2 tablespoons agave nectar
¼ cup coconut butter
1.2 ounces dried strawberries

Grind and mix the ingredients in a food processor until smooth.  Pour into the pie crust.  Freeze for a minimum of 30 minutes.  In the meantime, prepare the next filling.

Yellow Pineapple (light)

½ cup fresh pineapple (dice to measure)
2 teaspoons vanilla flavor
2 tablespoons agave nectar
¼ cup coconut butter
7 dried pineapple rings (using scissors, cut into very small pieces and ground in the coffee grinder before putting into the food processor).

Grind and mix the ingredients in a food processor until smooth.  You will need to stop and start the machine a few times to scrape the sides.  Pour into the pie crust.  Freeze for a minimum of 30 minutes.  Decorate and serve right away or refrigerate until serving.

Decoration/Garnish

Using thinly sliced pineapple, strawberries, and carrots dipped in orange juice, creatively decorate the top of the pie.