"Birth Berry" Pie - raw vegan
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  1. #1
    Master Dollar Stretcher madhen's Avatar
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    Default "Birth Berry" Pie - raw vegan

    "Birth Berry" Pie - raw vegan


    Recipe Description
    So called because it contains a number of beneficial
    enzymes, oils, and vitamins for expecting mothers.
    It is also DELICIOUS!!!

    Because of the way it is made, you can make one
    big pie or a bunch of little ones.

    Calls for some ingredients that are a little obscure,
    but SO WORTH IT!! You will not regret it!
    Preparation Steps:
    Soak cashews (2-4 hours) (see list of ingredients)
    Level of Difficulty:
    Easy
    Time Needed:
    30 mins to assemble; some prep time
    Ingredients:
    Crust:

    3 c. pecans (any nut
    okay) (if pre-soaked
    to remove tannins, be
    sure to dehydrate
    fully before use)
    1 c. Medjool dates,
    pitted (source of
    potassium)
    1/2 t. H. sea salt
    SMALL pinch of
    cayenne (optional)

    Filling:

    4 c. blueberries
    (previously frozen
    okay)
    1/2 c. coconut butter
    1/2 c. coconut oil
    4 c. soaked cashews
    (zinc, protein,
    calcium) (soak 2-4
    hours beforehand)
    3/4 c. freshly
    squeezed lemon juice
    (liver detox)
    1 c. Medjool dates,
    pitted
    1 1/2 vanilla bean
    (ground to powder)
    1 tsp. Himalayan sea
    salt
    1 c. coconut sugar
    (can be omitted if
    dates are doubled,
    taste to adjust)
    1/4 c. beet, shredded
    Serves:
    Approximately 16 pieces.
    Directions:
    Put pecans and dates in food
    processor until it starts
    to form crust in processor (should come up side of
    processor, then fold over). Press into springform
    pan, evenly into the bottom and sides (as far up as
    you want). Be sure to have crust pressed in well at
    joint between sides and bottom of pan. Place in
    freezer.

    Blend two cups of blueberries with beet to make
    juice.

    Pour juice through nut milk bag to collect liquid.
    Squeeze gently to release until all liquid out.

    Put juice back into blender (always put higher water
    content items in first), then add lemon juice, vanilla
    bean, H. sea salt, dates, coconut sugar, and
    cashews. Blend until solid in color, with no specks.
    If too thick to blend, add some water, approx 1/4 c.
    - 1 c.

    Add coconut butter and coconut oil, blend well until
    completely combined and smooth. Fold another 2
    cups of blueberries into filling. Pour filling into pan.
    Tap pan on counter for approximately one minute to
    remove air bubbles.

    Set into freezer and let set several hours. Can be
    stored in freezer and removed 10-15 minutes before
    serving.
    Attached Images Attached Images
    Last edited by madhen; 05-11-2012 at 12:40 PM.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

  2. #2
    Registered User KimZ's Avatar
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    Oh Yummy thanks for sharing!
    Kim - Single mom to one 14 year old High School and Competitive

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