90g Hot water
30g Grated coconut
55g Wheat flour
1 pinch of Cinnamon
515g Raw cashews
110g Vegan white Chocolate
30g Agave syrup
For the crust.
1.Hydrate the raisins and the dates in hot water for 30 minutes.
2.Blend the raisins, the dates, the walnuts, the almonds, the coconut and the oats in the water. Blend as much as possible, but it's alright if you have some pieces left.
3.Once we got the desired texture, add in the flour, the cinnamon and the orange zest with your hand. Mix all together and leave it in the fridge for half an hour approximmately.
4.Spread it into a 18cm greased cake tin.
5. Bake at 185ºC for 18 minutes approximmately.
6.Leave it to cool and set it aside.
Preparing the filling.
1.Put the cashews in water the previous night.
2.Drain the cashews and blend.
3.Melt the white chocolate and pour onto the cashews. Blend all together until smooth.
4.Put on the vegan pie crust, once baked and cool, a 14cm cake ring. Put inside of the ring some of the filling (of approximately one finger of thickness). Cover it with transparent film and freeze.
5.Add the blueberries and the agave syrup to the rest of the filling and blend.
6.Using a blowtorch, remove the 14cm cake ring. Place the pie crust and its filling in a 18cm cake ring and fill it with the blueberries mixture. Click HERE to see how it's done!
7.Smooth it out, cover it with film and freeze it.
1.Unmould the pie using a blowtorch.
2.Place the blueberries over the pie and dust it with powdered sugar.
*In this recipe we use little sweetener. You may increase the amount if you want a sweeter pie, in the same way, you may replace the agave syrup with any other sweetener or sugar.
*For a gluten free version of this pie, replace the wheat flour with our flour mixture.
*Replace the pie crust in this recipe for one that doesn't need baking ("raw") to prepare the raw vegan version.
*For a more intense color, add a handful of blackberries together with the blueberries.
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