No-Bake Berry Pie (Sugar-free, gluten-free & vegan. But don’t tell!)

nobakeBERRYpie feature

This pie is perfect for the 4th of July. In fact, when berries are in season it’s perfect for weekdays, weekends, holidays, breakfast, lunch, dinner, dessert. I’m not kidding. This pie is free of gluten, processed sugars and it’s vegan so you can have it anytime. This pie is actually raw but I don’t tell people that. I find most raw desserts to be suitable only for raw foodies (no offense) but this pie can be served to any average American and I guarantee you will have a new friend. Full disclosure, I act like this is my pie but it’s really the No-Bake Strawberry Pie from The Joy of Vegan Baking. I made a couple of minor changes so I like to pretend it’s mine. But the genius belongs entirely to Colleen Patrick-Goudreau.

So, get to the farmer’s market, buy a 3 pack of berries and let’s not bake a pie!

Crust:
1 cup raw walnuts
1 cup raw pecans
1 cup pitted dates (make sure they are soft and moist like medjools.)
pinch of salt

Pulse the nuts in a food processor until they are coarsely ground. Add the dates and salt and pulse until you have an even coarse mixture of dates and nuts. Press the mixture into a pie dish or a springform pan.
For a nut-free version, substitute coconut shreds. You know you have the right ratio of coconut shreds (or nuts) to dates when the mixture holds its shape when you press it into a pan but isn’t so moist it sticks to your hands.

Pie filling:
3 cups ripe strawberries sliced thin.
1 cup fresh blueberries.
1 cup ripe strawberries, whole.
5 pitted medjool dates soaked in warm water for 10 minutes & drained.
2 tsp fresh lemon juice.
Dark chocolate bar, make chocolate curls using a vegetable peeler. (optional)

In a blender or food processor, blend the cup of whole strawberries with the dates & lemon juice. Arrange about 2/3 of the sliced strawberries and about half of the blueberries in the prepared crust. Pour the strawberry date mixture into the pie. Use a spatula to make sure the mixture is evenly distributed. Arrange the remaining strawberries and blueberries as the top layer of your pie. Decorate with chocolate curls. Place pie in refrigerator for 1 hour to set the pie.  Feel free to sub with different berries.  Heck, I’ll bet you super sweet peaches would be amazing too!

This berry pie could make anyone a sugar free, gluten free & vegan convert! (I left the chocolate shavings off this one but I could have added it between the pie filling & crust for a little surprise.)

That’s it. Get ready to fall is love. But try to share. It’s hard when something tastes this good but just think about how happy you will make the other person.

(By the way, my friend made the date strawberry mixture as a pancake topping and said it was amazing. I like the way she thinks!.)

Happy 4th of July. Don’t forget to leave music on for you pets if you leave the house. Those damn fireworks have been scaring my dog and cat all week and the 4th isn’t even here yet.

This pie is much closer to the original in The Joy of Vegan Baking. Strawberries with chocolate curls. Nom nom nom!

You can leave a response, or trackback from your own site.

Leave a Reply