Raw Cherry Pie
Crust
1½ cups almonds, soaked
8-12 hours
1 cup walnuts, soaked
4-6 hours
9 medjool dates,
soaked 1 hour
1 teaspoon almond
extract
Filling
6 cups fresh pitted
Bing or Rainier
cherries
9 medjool dates
½ cup agave
nectar
1 tablespoon psyllium
1 teaspoon vanilla
¼ teaspoon powdered
stevia*
Process almonds and
dates through Juicer using the solid screen. Add the psyllium and vanilla.
Press the mixture into a 9-inch glass pie pan.
Place all filling
ingredients in a food processor and process until thoroughly blended and
creamy. Immediately pour the filling into the pie crust. Place in dehydrator
for 4-6 hours at 105 degrees until filling is to the right consistency. Serve
or cover and refrigerate.
Makes 9-inch pie
*Every brand of stevia has a
different level of sweetness so you will need to test it first to
really know how much to add. When you have the correct proportion
you should not be able to taste the stevia, it should just
increase the sweetness of other sweeteners so you don't have to
add as much of them.
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