A raw, no-bake dessert built around a naturally sweet cashew-date crust and a bright apple-kiwi filling, topped with a luscious mango-kiwi puree thickened with psyllium husks. Fresh kiwi garnish and a dusting of shredded coconut give this pie its show-stopping finish — all without a drop of refined sugar or a minute in the oven.
Ingredients
Crust
- 2 cups cashews
- 4 Tbsp flax seeds, ground
- 6 dates (makes around 8 Tbsp ground seed)
- 1/4 tsp unrefined sea salt
- 2 Tbsp water
Filling
- 2 apples
- 6 kiwi
- 2 Tbsp lemon juice
Topping
- 2 cups mango
- 2 kiwi, one in topping mixture, one for garnish
- 1/2 tsp vanilla flavoring (can be substituted by grinding about 1" of real vanilla bean)
- 1 tsp ground psyllium husks or 2 Tbsp flax seeds, ground
- 1/2 tsp lemon juice
- 6 dates
Method
Crust
- Put all crust ingredients into a food processor and process until coarsely ground and it holds together when pressed (close to, but not quite the consistency of cashew butter).
- Mash into a pie plate or casserole dish to form a crust, pressing the crust up the sides and bottom of the pan.
Filling
- Peel and chop 6 kiwi. Place in a large bowl.
- In the food processor, put in 2 sweet apples that have been cored and chopped in large chunks along with 2 Tbsp lemon juice. Pulse in the food processor into small pieces.
- Stir the apples in with the kiwi and pour the mixture on top of the crust.
Topping
- Process the mango, 1 kiwi, vanilla, lemon juice, and dates to a pudding-like consistency.
- Add the psyllium and blend well.
- Spread the mixture over the filling. Garnish with slices of kiwi — a little shredded coconut sprinkled over the top adds a splash.
- Let sit in the refrigerator an hour before serving.
When cutting the pie, run a serving utensil underneath the sides of the crust to make sure the crust lifts away from the plate. The crust will lift away beautifully if you take the time to slowly lift all areas of the crust before lifting the pie slice.
