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Raw Raspberry Cream Pie

The holidays can be a tricky time when it come to entertaining those with specialty diets, but we're here to tell you it doesn't have to be. This amazing dessert recipe will have everyone asking for seconds!

Raw Raspberry Cream Pie

Total Time:




Dietary Preference(s):

Dairy Free, Fresh, Gluten Free, Vegan, Vegetarian, Wheat Free, Plant Based


  • Crust
  • 1/2 cup raw almonds
  • 1/2 cup raw pecans
  • 1/4 cup unsweetened coconut
  • 1 cup medjool dates (pits removed)
  • 1 tablespoon raw coconut oil
  • pinch salt
  • Filling
  • 2 cups raw cashews (soaked 2-3 hours in cold water)
  • 1/2 cup maple syrup, honey or agave
  • 1 lemon, sliced
  • 1/2 cup coconut cream
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons raw coconut oil
  • 1/4 cup coconut milk
  • 1 1/2 cups fresh raspberries
  • pinch salt

How to Make It


In a food processor, process all ingredients together on pulse. You may have to scrape down the sides a few times.

Process until all components come together in uniform small pieces.

Using a 9" pie dish, press the crust mixture into the dish. Make sure you create an even thickness and push mixture into the dish. Make sure you create an even thickness and push mixture up the sides as well.

Set aside.


Drain and rinse cashew nuts.

In a high powered blender add all ingredients.

Blend until the mixture is smooth of all the lumps. It should be a creamy, smooth consistency.

You will need to stop the blender and move the mixture around a few times. Be patient, this mixture will look grainy, but keep blending until smooth.

Pour filling into pre made pie crust. Cover pie with saran wrap after 2 hours.

Let it set overnight.

Garnish with fresh berries before serving.

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