Happy Pi Day!

Happy what day?

Happy Pi Day!

“Pi Day is celebrated on March 14th (3/14) around the world. Pi (Greek letter “π”)
is the symbol used in mathematics to represent a constant — the ratio
of the circumference of a circle to its diameter — which is
approximately 3.14159.” from www.piday.org

So, today is Pi Day, and in celebration, I give you a collection of raw pie recipes, because any excuse for pie – or pi – is a good one!

• 3/4 cup almonds ($1.00)
• 3/4 cup dates ($1.00)
• 4 tablespoons cocoa powder ($.40)

filling

• 1/4 cup macadamia nuts ($.75)
• 1/4 cup water
• 1 tablespoon lemon juice ($.10)
• 2 bananas ($.40)
• pinch salt

• 1/2 cup walnuts ($1.00)
• 1/2 cup raisins ($.85)
• 3 plums, sliced thinly ($3.00)
• 3 tablespoons coconut butter ($1.65) 
• 2 tablespoons coconut nectar ($.40)

• banana ice cream ($.50)
• blackberry puree

• 1 cup walnuts ($3.00)
• 1 cup raisins ($1.00)

• 5 apples ($3.00)
• 1/2 cup raisins ($.50)
• 4 tablespoons agave ($.40)
• 4 tablespoons lemon juice ($.40)
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice ($.10)

• 4 tablespoons almond butter ($.80)
• 2 tablespoons agave ($.40)
• 2 tablespoons olive oil ($.20)
• 4 tablespoons water

• Peel and slice the apples into pieces
  about 1/8 in thick. 
• In a lidded container (I used a zip lock box),
  toss the apples and 1/2 cup raisins with the agave, lemon juice,
  cinnamon, and pumpkin pie spice until well coated. 
• Spread out on a lined
  dehydrator sheet and dry for about 2 hours, stirring once or twice.
  This isn’t meant to dry the apples, but to soften them and let the
  flavor intensify.
• In a food processor fitted with
  the “S” blade, process the walnuts and one cup raisins until the mix
  starts to stick together. This takes a couple minutes. 
• Press the mix
  into the bottom and 2 inches up the sides of an 8 inch spring form pan.
  Put in the freezer for a half hour to firm. 
• In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
• Spoon the apple mixture from the
  dehydrator into the chilled pie crust and pour the caramel evenly on
  top.
• Chill for at least 2 hours before serving.  

• 1/4 cup walnuts ($.50)
• 1/2 cup raisins ($.50)
• 6 dates, soaked ($1.20)
• 1/4 cup pecans ($.70)
• pinch salt

In
a food processor with an “S” blade, process the walnuts and raisins
until they are crumbly and stick together. Press into a small tart plate
(the one I used is 5 inches diameter) and chill. Then in the food
processor again, puree the dates with a tiny bit of the soak water until
they form a gooey paste. Spread into the crust and top with pecans.

The amounts can be easily increased to make a larger pie for a more conventional sized dessert. 

nutritional information:      calories: 349      fat: 22 gr      carbs: 39      protein: 5 

Serves 8 ~ $1.73 per serving

 crust

• 1 cup almonds
  ($2.50)
• 1 cup dates ($2.00)
• pinch salt

filling

• 2 cups almonds,
  soaked and blanched ($5.00)
• 1/4 cup water, or
  more for blending as needed
• 1 cup dates, soaked
  ($2.00) 
•  4 tablespoons agave
  ($.80) 
• 1/2 cup cacao powder
  ($1.60)
• pinch salt  

Chess Pie is a southern tradition(and is the famous chocolate pie served
at the end of the movie, The Help!). This is one of my favorite pie
recipes and is from my Spring Raw eBook (available over there to the
left) and I’ll definitely be making it for the holidays.

In a food processor fitted with an “S” blade, process the almonds until they are coarsely
ground. Add in the dates and salt and process until the mixture become sticky.
It will be very crumbly, but will also stick to itself when squeezed. Spread the mix in the
bottom and up the sides of an eight inch pie plate.

Again,
in a food processor fitted with an “S” blade, process the almonds with a little
water until very smooth. Add the dates, and continue processing until smooth
and creamy. Add in the agave, cacao powder and process until everything is
smooth and incorporated.

Pour
the filling into the crust and smooth the top. Store, covered, in the freezer
until a half hour before you’re ready to serve.

nutritional
information:      calories: 345      fat: 19 gr      carb: 39 gr      protein: 3 gr