This raw raspberry cream pie recipe is delicious and healthy. Packed with almonds, oats and fruit this is an easy no bake vegan and gluten free dessert.
When it comes to desserts, I love recipes that are easy, delicious, and not so bad for you (hint: not loaded with sugar). This raw raspberry cream pie is exactly that and then some more.
First, it’s perfect for summer. I mean, it’s raw after all so there’s no need to turn on your hot oven and heat your home.
Second, it’s actually healthy and packed with good for you ingredients. Think almonds, oats, coconut cream, and fresh fruits.
And finally, it’s so easy to make you’ll find yourself volunteering to make it for all the get-togethers that are packing your summer schedule.
There are two very important things about this raw raspberry cream pie:
The crust should stick together when pressing but not sticky
The secret to a delicious crunchy crust that holds its shape is to make sure all the ingredients come together but are not sticky.
If you think yours is on the sticky side add more oats and pulse in your food processor for a minute or so. If your crust is too sticky, you’ll end up with the equivalent of a soggy pie crust and that’s not good.
Make sure you chill the coconut cream from the night before
Chilled coconut cream is the best thing that could happen to this world. It’s also the main reason this raw raspberry cream pie is so delicious.
When chilled and mixed, the coconut cream fluffs up like whipped cream. And just like with whipping cream, if warm it would not form those stiff peaks full of air.
And what about substitutions for no bake pies?
Besides that, you can pretty much play with all the ingredients and substitute them for what you want. I’m a fan of raspberries (check this Raspberry Shortbread Thumbprint Cookies recipe if you are like me!)
I use this as my basic raw pie recipe and then just change the fruit puree to what I have on hand at the time. It’s amazing with blackberry puree, mango puree and even with lemon curd.
I also change the almonds to walnuts or hazelnuts from time to time.
See more of our favorite vegan recipes here.
Raw Raspberry Cream Pie
For the crust:
½ Cup almonds
½ Cup oats
⅓ Cup maple syrup
1 Tsp cinnamon
For the filling:
1 Can full fat coconut cream, chilled overnight
½ Cup raspberry pure
Fresh orange slices
For the crust:
Place all the crust ingredients in a food processor and pulse for 2 to 3 minutes or until you have a paste.
Test the crust by taking a small amount of mixture and rolling it between your hands, it should stick together. If it’s too dry add more water. If it’s too sticky, add some more oats.
Scoop the mixture and press into a pie pan. Refrigerate for 15 minutes.
For the filling:
First, strain the raspberry puree though a fine sieve. Pour into a bowl.
Scoop the creamy part out of the chilled coconut can into the raspberry bowl and with the help of a mixer beat both on high speed until fluffy and creamy.
For the pie:
Remove the crust from the fridge. Pour the filling into the pie crust. Decorate with the toppings.
More raspberry recipes:
- Raspberry Jalapeno Soup
- Raspberry Galette
- Raspberry Shortbread Thumbprint Cookies
- Raspberry Granola Bar Cookies