Blueberry-Mellow Lime Pie on a Honey-Pine Nut Crust (Raw, Dairy Free, Gluten Free, Paleo)
I wanted a raw cheesecake (don’t we all?), but one with a unique, really out there, never tasted before, flavor. I got inspired to create a pie with the beautiful soft purple and white colors by this amazing raw food dessert chef Heather Pace at sweetlyraw.com. I then decided what flavors to combine and what nutritious ingredients to use to make one that you will feel amazing after eating AND THAT YOU WILL FINISH.YOUR.WHOLE.SLICE. and smile.
I threw in frozen blueberries into the mix for the color, for the fiber, for the bulk to cut back on the calories of this pie, and for the vibrant power nutrients. We are living in times when we are needing to be more aware of consuming sufficient anti-oxidants and anti-inflammatory foods, such as blueberries! This berry has shown to have incredible benefits for Cardiovascular health such as lowering blood pressure, protecting our cells from oxidative stress, and protecting the walls of our blood vessels. Our nervous system and brain health will also benefit from us eating blueberries due to helping the nerve cells work more efficiently. Researchers have observed that blueberries show improvement in memory as well as slowing down cognitive problems as we become older. You can use thawed or fresh blueberries for this recipe. I chose to use Blueberries because since they are out of season and expensive, the frozen ones are much cheaper and I must say they are fresher and more nutritious.
I bet the pine nut crust caught your attention. Not only did I use Pine nuts for their high nutrient profile, but to bring out a unique flavor to this raw pie rather than the usual Almonds and Walnuts used for raw crusts. Pine nuts contain most of the vital nutrients we need and they are a great source of zinc, Vitamin B2, and Potassium. Their healthy fatty acids are great for the metabolism, diminishing hunger, and cravings. Are you looking for a great snack that will help you stay satisfied and control your appetite? Have a small handful of these. Their nutrient density will give you energy and their special substances such as pinolenic acid activates hormones in the body that suppress hunger. They are abundant in vitamins A, B1, B2, B3, C, D and E, copper, iron, magnesium, manganese, molybdenum, potassium, and zinc. If you would like to find natural sources to help with weight control, cholesterol, constipation, anti aging, bone strength, and a healthy nervous system, don’t forget to add them to your grocery basket.
I did multiple layers when I first made this pie. A lot of effort went into it as I didn’t have the right tools. I just loved the way it looked! But with a little thinking and hand creation, I ended up using a post card, a mini bowl to support the post card, and paper towels to fill the empty space. It was a work of art, I tell ya.
This time I used simple layers for the pie, and I topped it off with thawed blueberries. On the first picture what you see on top is my raw Lucuma Candy Sauce, which I will have the recipe up on the next post. So delicious!
For the Crust
-1/4 cup shredded (unsweetened) Coconut
-1/4 cup plain Pine Nuts
-1 tablespoon raw Honey
-1/2 tablespoon Extra Virgin Coconut Oil
-A few sprinkles of pure Sea Salt
Process everything in the food processor until you get a dough consistency. Transfer to a pie plate and use a spoon to press down to form the crust. Set in the freezer.
For the Filling
-1 1/4 cup plain Cashews
-3/4 cup homemade raw almond milk (blend on high speed 1 cup of water with 1/4 cup whole plain Almonds and then strain, and use 3/4 cups of this)
-1/4 cup melted Extra Virgin Coconut Oil
-1/4 cup Maple Syrup
-2 teaspoons Vanilla Extract
-5 drops liquid Stevia Extract
-1/2 teaspoon pure Sea Salt
Blend everything on high in the blender. Now set aside half of the white mixture and add to the white mix inside the blender 1 tablespoon and 2 teaspoons Lime juice and 1/2 teaspoon Vanilla Extract. This is your white mixture. Pour on the crust. For the purple mixture, put in the blender the remaining half mixture that was set aside and add 1 cup frozen or fresh blueberries. Blend slow. Pour onto the pie and freeze for a few hours. Thaw and serve! You can use the white and purple mixture for your own decorations or layer them like I did.