Raw Violet Pie

Photo: Raw Violet Pie
Adapted from "Naked Chocolate" by David Wolfe and Shazzie.
Yield
6-8 Servings
Vegan
Raw
Soy-Free
Desserts
Ingredients

Pastry

  • 1 cup oat groats
  • 1 cup dry almonds
  • 1 cup dried apricots, soaked 2-4 hours

Filling

  • 2 cups dried cashews
  • 2 cups blueberries, divided
  • 2 Tablespoons raw agave nectar
  • 2 Tablespoons raw cacao powder

Special Materials: tart dish and dehydrator

Instructions
  1. Line a medium tart dish with plastic wrap.
  2. To make Pastry: grind oat groats and almonds into a fine flour using a blender. Set aside 1 Tablespoon of flour.
  3. Pour remaining flour into a food processor. Begin processing, adding apricots one by one through the feed tube. Process until well mixed and a doughy consistency is achieved.
  4. Spread some of the saved flour onto a cutting board. Transfer dough to cutting board. Flatten and roll out until slightly wider than tart dish. If dough is sticky, add extra flour as needed.
  5. Line tart dish with pastry dough, pressing well. Trim and flute dough edges.
  6. Dehydrate for 2 hours.
  7. Remove pastry from tart dish by flipping the dish upside down. Remove the plastic wrap and dehydrate for 2 more hours.
  8. To make Filling: combine cashews, 1 cup blueberries, agave nectar and cacao powder in blender or food processor. Blend until smooth.
  9. Pour mixture into dehydrated pastry and spread evenly. Use remaining cup of blueberries as a topping. Freeze for at least 1 hour. Serve with Raw Vegan Whipped Cream and enjoy!