Refreshing Raw Mango Banana Lemon Pie
Posted on in Recipes, Bread and cake, Raw food, Vegan.

Refreshing Raw Mango Banana Lemon Pie

Today we have an absolutely delicious and refreshing raw pie recipe for you.
Perfect for the first warm spring days.

Since my seminar at raw food chef Gisela Bayer, a new addiction has caught me.

Raw cakes, pies and all other raw desserts....

With that, I can give my creativity free reign again - I have to choose the ingredients, think about what matches together and put everything in a pleasing shape.

And at the end comes the pleasure to decorate the cake with all kinds of delicious things.

This is one of the best moments.

Then off it goes straight to the photo studio to take some nice pictures to make it appealing to you too.

Our recipe comes again without flour, eggs, sugar and milk.
You can vary with the ingredients as desired, for example, instead of using almonds use other nuts or replace the lemon juice with other fruit juices.
The lemon flavor makes the pie taste delightfully fresh and if you do not entirely thaw it, you have a delicious ice cream cake for warm summer days.

Drawing

Drawing

Enjoy the nice weather!

Is there any raw dessert you would like to see on our blog?
Please let us know in the comments.

Refreshing Raw Mango Banana Lemon Pie

Refreshing Raw Mango Banana Lemon Pie
  • Author: go-healthy
  • Posted on: April 11, 2016
  • Category: Cake
  • Type: Vegan
  • Preparation time: 0:45:00
  • Servings: one 7-inch (18cm) springform pan

Ingredients:

Time is the pure preparation without solidification

  • for the base
  • 40g coconut flakes
  • 30g hemp seeds
  • 80g peeled and overnight soaked almonds
  • 50g dried mango
  • 70g dates
  • a small pinch of sea salt

  • 2tbsp water

  • for the cream

  • 2 bananas
  • 30ml maple syrup
  • 80ml lemon juice
  • 150ml coconut oil
  • 2tsp grated lemon zest

Instructions:

  1. Cut the dates and mango into very small pieces.
  2. Add the hemp seeds, coconut flakes and almonds in the food processor with S-blade and mix altogether.
  3. Add the dates, mango, sea salt and water and mix until you get a sticky dough-like mixture.
  4. Crease the springform pan with some coconut oil and press mixture into it.
  5. Blend all the ingredients for the cream in a blender.
  6. Spread the cream on the crust.
  7. Keep the pie in the freezer for two hours and then store in the refrigerator until consumption.
  8. Top with edible flowers, hemp seeds, mango and lemon pieces.

Drawing

Notes:

The nature starts to offer us a lot of pretty edible flowers again. Right now you can use the purple blossoms of the dead-nettle which look really dainty and graceful on this cake.

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