I keep my grandmother’s blueberry pie recipe close by. She was tired of moving, her body was aching, but this pie brought us both back to life every time.
This beautifully rich and creamy raw dessert pie is full of nutrition and flavor. Additions to this pie could be mesquite pod meal, shilajit, lucuma powder or other superfoods that would blend well into the chocolate filling. Decorate before serving with edible flowers like borage.
What you put inside is up to you. I doubled the recipe (which yields one) to make a blue one with blueberries (though blackberries would be wonderful here too) and a red one with a mix of raspberries and cherries (strawberries and currants would be excellent). If you’re going for the whole patriotic look, you could make a white one with peeled white peaches and apples or pears, or white raspberries or cherries if you can get them. Or you could just top your red and blue berry galettes with a scoop of vanilla ice cream. Which is what we did. As if you ever had to ask.
Pulse 50g cacao paste or beans in a food processor until broken into small pieces. Pulse all crust ingredients in a food processor until combined and sticky, press into pie plate and chill. Melt 100g cacao paste, in dehydrator or over double boiler. If using cashew nuts, blend cashew with 1/2 cup filtered water until creamy. Blend all chocolate filling ingredients until smooth in a high power blender. Pour into pie crust. Chill. Blend all blueberry filling ingredients in a high power blender until smooth. Pour over chocolate filling. Chill 2 hours or more and decorate. Makes 12 slices. Recipe adapted from Foodista.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.