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Recipes Vegan Pies

Last weekend I was at a friend's house who has been a fan of Cookinglife Foodies. Sugar-free cookies and cakes are not really for her, but she loves the noodle soup with shrimp, for example, and it is often on her table. Her sister has also discovered healthy eating and my blog and there were almost more jars and containers of superfoods in the kitchen at her house than at mine. Super fun! While I was there, it turned out she also made a raw cake, from almonds, coconut and apricots. I have never had a raw cake in all these months that was also sugar-free, so I jumped up and down with enthusiasm. And it was delicious! She had combined the recipe herself and she didn't mind if I blogged about it once. I modified the recipe slightly; I didn't have apricots in the house and used peaches. In addition, she used coconut oil and I wanted to try it without coconut oil, which worked fine. And so then the raw vegan pie with peach and raspberry was born.

Recipe

Raw vegan pie with peach and raspberry

This raw pie is a real flavor bomb, while there is really only fruit in the bottom to give it a sweet taste.

Course	In between
Kitchen	Dutch
Servings	2 persons

Preparation time

Preparation time	10 min
Cooling time	12 hours 0 min
Total	12 h 10 min

Equipment

2 12 cm springform pans, or 1 slightly larger one

Ingredients

75 grams of almond flour
60 grams of coconut flakes
150 grams peach, peeled and chopped
5 figs, in pieces
2 fresh peaches to garnish
10 raspberries

Raw vegan pie with peach and raspberry

Put the almond flour with the figs and 150gr peaches in a food processor and finely grind it. Then add the coconut grater and turn on. This whole may not be too liquid. If so, add a little almond flour and coconut grater.
Put this mixture in the spring form covered with baking paper and press well. Make sure the edges are nice and straight. Do the same with the other spring form.
Cover the bottoms with aluminum foil and put in the freezer. Take them out the next day and let them thaw.
Remove the bottom from the spring form and garnish with some fresh pieces of peach and raspberries and possibly a mint top. Enjoy it!

Sometimes, very sometimes, my test panel is told that they don't find a cookie or cake sweet enough. Yes, sometimes you have that if you don't use sugar or only natural sugars. I am now used to the less sweet taste of sugar -free eating and I notice that I enjoy many tastes much more. This raw cake is a real taste bomb, while there is really only fruit in the bottom to give it a sweet taste. And there is really no sugar in it. So if you have a critical person in your household or do your friend think that sugar -free eating is tasteless, put it in this sugar -free cake. I bet they immediately ask for a second, bigger piece!

Because there are no animal products in this cake, it is also vegan. And in addition to just very healthy, mega tasty and fantastic, this raw pie is also gluten -free, wheat -free and lactose -free. Suitable for really almost everyone so let it taste just like it tasted to me and especially leave a comment when you have made the cake.

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Baking molds

Raw vegan pie with peach and raspberry

Preparation time

Equipment

Ingredients

Raw vegan pie with peach and raspberry

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