Healthy Tropical No Bake Pie with Light Up Sauce
Searching for a delicious dessert that's also good for you? Well look no further! This tropical raw vegan pie will leave your taste buds asking for more. Make it ahead of time for any special occasion, or just to treat yourself when you are looking for something healthy to satisfy your sweet tooth. It's chock full of omegas, vitamins, minerals, healthy fats, antioxidants, superfoods and fiber. You can't go wrong with this scrumptious pie.

***Make sure you read through the entire recipe ahead of time. You'll need time to soak your nuts overnight for the filling, as well as allowing time for the pie to chill. 

Equipment needed
9” pie dish (ungreased)
food processor 
blender

Pie crust ingredients
1/2 cup almonds
1/2 cup walnuts
Pinch of salt
6 large pitted dates
1 teaspoon coconut oil (liquid or solid) 
2 tablespoons shredded coconut

If your dates are hard, soak in warm water for 5-10 minutes to soften first. Add nuts and salt to food processor and pulse until the nuts are broken up into small pieces. Add dates and coconut oil and continue to pulse until the mixture is a cookie dough texture. You can add an additional tablespoon of coconut oil if the mixture isn’t sticky enough.

Next, take two tablespoons of shredded coconut and sprinkle evenly into your pie dish. The coconut flakes will help the crust not stick when serving. Then take your nut dough and press it evenly into the bottom of the dish. 

Filling
2 bananas
1 cup fresh raspberries 
1 cup fresh or frozen pineapple (if frozen, thaw completely to room temperature)
1 cup soaked cashews (soaked in water overnight, make sure they are completely covered) 
2 tablespoons agave 
1/2 cup fresh tangerine or orange juice 
1/2 cup coconut oil (if solid, warm it up so it is in liquid form)

Thinly slice your bananas and place them evenly on top of your nut crust to cover it completely. Then take a cup of fresh raspberries and layer them evenly on top of the bananas (the raspberries don’t have to cover the whole dish). 

Add the rest of the pie filling ingredients to your blender and blend until ingredients are completely combined, creating a creamy texture with no clumps. 

Pour your filling into your pie dish and cover the banana/raspberry layer completely. Cover pie with a plate and set in fridge overnight or until pie is completely solid.

Light Up sauce ingredients
1/2 cup fresh tangerine or orange juice 
1/2 cup fresh or frozen raspberries  
1 scoop Light Up

Blend ingredients together just for a few seconds so raspberries aren’t completely blended. Set in fridge to chill. Serve cold. Drizzle over the pie and/or decorate the plate for dipping when serving.


Serving your pie
When you are ready to serve your pie, you can decorate it with anything your heart desires. Our favorite toppings, besides Light Up sauce, are flowers from the garden and coconut flakes.

Note: Raw pies are very delicate, so make sure to keep cold right up until serving and be extra careful when cutting pie and taking it out of the dish. 

Moriela, ambassador and personal trainer at Kauai Athletic Club holding Light Up

A huge mahalo to Moriela, one of our amazing Light Up ambassadors, who created this yummy recipe. Moriela was raised on a fruit farm on the North Shore of Kauai. Her mother is a chef and she grew up experimenting and creating yummy healthy dishes in the kitchen. As a young adult she became very interested in health and is now a Certified Personal Trainer at the Kauai Athletic Club. Her goal is to inspire and motivate people to be strong, healthy, and active. Please visit Moriela at the Kauai Athletic Club to learn more about the services she provides. And be sure to follow her on Instagram. She's always sharing the most beautiful creations with Light Up!


Don't forget to take a picture of your pie, post it on Facebook or Instagram and tag us @inspireorganics. We'd love to feature your creation in a future post!

Written by Allison Jacobson
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