Taste for sweets, but you want to keep it healthy? Marissa Witzman shared with us the perfect recipe for all those who love nutrient-dense antioxidant-rich food and have a sweet tooth.
RECIPE by Marissa
It’s summertime...which really means IT'S BERRY TIME! My favourite fruit season is here! As the warm weather arrives, berries begin to appear at the farmers market and are growing all around us in the wild.
Many different types of berries are abundant at this time, from blackberries, raspberries, tayberries, strawberries, and blueberries.
Not only are berries delicious, but they have many health benefits. Berries are loaded with antioxidants, are high in vitamins, have anti-inflammatory properties, and are a great source of fibre.
When they are in season, I love including fresh berries in all sorts of dishes, such as this raw and vegan blueberry-lime pie.
I am a big fan of desserts, especially when they are also healthy and nutritious.
I made this pie when I catered a women’s leadership retreat in the San Francisco Bay Area. When I presented the pie, all the ladies were impressed and indulged in the savouring experience.
The acidic, sour, and sweet flavour profiles of blueberries and lime compliment each other in a perfect balance. It is surprisingly quick and easy to make this pie, and it is a memorable dish.
1/2 cup walnuts
1/2 cup almonds
1/4 hemp seeds
1 cup Medjool dates
1/2 tsp ground vanilla beans - or extract
Pinch of Himalayan pink salt
Splash of water - if needed to help blend
2 1/4 cup raw cashews - soaked
1/4 to 1/3 cup maple syrup or honey
2 tsb vanilla extract
1/4 cup lime juice
1/4 cup - coconut oil - melted
1 tsp lime zest
1 cup blueberries + more for garnish
1/4 cup of cacao powder
1 cup of coconut milk from a can
1/8 cup of maple syrup/honey
Pinch of salt
To make the crust:
Pulse ingredients in the food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7”/ca. 18 cm pan.
To make the filling
Soak cashews in a bowl of water for a couple of hours or overnight. Drain and rinse. Place cashews in the food processor and blend for several minutes until smooth. Add lime juice, maple syrup/honey, zest, vanilla & blend again. Stream in the melted coconut oil & mix until well combined. Then add 1 cup of blueberries and mix again. Taste and add more sweetener or blueberries, if needed.
Scoop out the filling and spread over the crust evenly. Let the pie set in the freezer for 30 minutes.
In the food processor, mix cacao powder, coconut milk, maple syrup/honey and a pinch of salt. Drizzle on top of the pie.
Then set in the freezer for 2.5 hours and transfer to the refrigerator. Before serving, decorate the pie by adding fresh blueberries and flowers.
Marissa's recipe is the perfect sweet treat after a healthy Roasted Carrot Recipe by Tanya Guerra.