Raw Vegan Lemon Raspberry Cream “Plate” Pie

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This fresh and delicious dessert is easy to make and affordable! Pop it in the freezer and enjoy whenever your sweet tooth acts up!

Ingredients

Prep in Advance (or Overnight)

• 1 cup raw cashews
• 3 cups fresh water

Crust

• 1/4 cup sprouted sunflower seeds
• 1/4 cup raw almonds
• 1/4 cup raw cashews
• 1/4 cup walnuts, raw and whole
• Sprinkle of cinnamon and nutmeg
• 1/2 teaspoon vanilla
• 4 dates
• 1 tablespoon of your liquid sweetener (e.g., coconut nectar)

Lemon Cream

• 1 cup soaked cashews (prepped in advance)
• Juice from 2 lemons
• 1/2 teaspoon lemon zest or lemon rind
• 4 dates to sweeten
• (Optional) 4-6 drops of stevia extract
• 1/2 teaspoon vanilla
• Water

Raspberry Topping

• 1 cup raspberries, fresh or frozen
• 1 tablespoon coconut nectar, agave, or honey (or no sweetener at all)

Instructions

Prep in Advance (or Overnight)

1. Soak the cashews in water for 6+ hours or overnight

Crust

1. Process the sunflower seeds and almonds in the food processor until the seeds/nuts are broken down
2. Add the walnuts, cashews, spices, and vanilla, and process until all the ingredients are well broken down
3. Add the dates and process until completely broken down
4. Place all of the ingredients, except the water, into a high-speed blender or food processor
5. Add the liquid sweetener and process until the dough begins to clump
6. Press the crust onto a large dinner plate using your fingers
7. Place the crust in the freezer for 30 minutes

Lemon Cream

1. Place all of the ingredients, except the water, into a high-speed blender or food processor
2. Blend the ingredients and add water 1 tablespoon at a time to help the mixture blend. You don’t want the cream to be too watery, so be careful not to add too much water. However, you don’t want the cream to be super thick either. Keep tasting/blending/adding water until the cream is thicker than a milkshake, but less thick than peanut butter
3. Add additional liquid sweetener or stevia extract if you like, and blend
4. Set aside

Raspberry Topping

1. Place the raspberry into a medium-sized bowl
2. Add the sweetener and gently stir

Assemble the Pie

1. Once the crust is ready, pour the lemon cream onto the crust. Spread evenly and distribute the cream using a spoon
2. Gently top the cream with the raspberry topping
3. Cover and place the cream pie in the freezer for 30-60 minutes to help it set

Notes

Store in the fridge for up to one week. You can store this pie for up to one month in your freezer.