Raw Raspberry Cashew Pie
4 servings
60 minutes
Raw raspberry pie with cashews is a refined blend of nutty tenderness and berry freshness. This dessert, inspired by Italian traditions of lightness and naturalness, offers magical taste enjoyment without thermal processing. The velvety texture of cashews enriched with hints of vanilla and honey harmonizes with the rich tartness of raspberries. Thanks to natural ingredients, the pie is not only delicious but also healthy, making it an ideal treat for health food enthusiasts. It melts easily in the mouth, leaving a delicate creamy aftertaste. Perfect for special occasions or as a light summer dessert that provides a sense of freshness and satisfaction.
1
Prepare all the ingredients.
2
Cashews (soak in water for at least 5 hours).
- Raw cashews: 1.5 glass
3
Line the mold with baking paper or food film.
4
Chop dates, almonds, and salt in a food processor: the mixture should be homogeneous and sticky enough — you can check by rolling a small ball in your hands.
- Dates: 6 pieces
- Almond: 65 g
- Sea salt: 0.3 teaspoon
5
Place the nut and date mixture in a mold, press it down well, and smooth the surface.
6
Chop and mix cashews, lemon juice, vanilla, coconut oil, and honey in a food processor until completely smooth.
- Raw cashews: 1.5 glass
- Lemon juice: 80 ml
- Vanilla pod: 1 piece
- Coconut oil: 60 ml
- Honey: 60 g
7
Pour about two-thirds of the mixture into the mold.
8
Add raspberries to the remaining mixture, blend thoroughly again, and mix.
- Raspberry: 160 g
9
Pour the mixture over the first layer of filling and place the dessert in the refrigerator or freezer until fully set.
10
Take the pie out of the fridge half an hour before serving and cut it with a knife heated under hot water.
11
The recipe is for a mold with a diameter of 18 cm.