These vegan raw pie is so easy to make that you can let your kids do it with just a little help from you. All the colors are inside of it, you will also find there a LOT of vitamins and antioxidants. Its super low calories as well, so you can eat as much as you want with no regrets at all. I have sit down to watch a movie with a small Avo Pie in the past several times and eat it all!
When I eat raw, clean and high vibration foods I literally feels like all of the cells of my body are dancing while eating it.
Ingredients Serves 10 portions
Almonds / 200 grs
Sacha Inchi / 200 grs
Dehydrated starfruits / 200 grs
Dried blueberries / 200 grs
Strawberries / 500 grs
Bananas / 12 units
Mango / 5 medium units
Coconut milk / 1 liter
Avocados / 6 small units
Coconut sugar / 3 tablespoons
Cacao Nibs / 200 grs
Directions
Mix in a food processor or blender: the almonds, Sacha Inchi, dehydrated starfruit and dried blueberries.
Take it out of the machine and finish mixing it with your hands and spread it in the pyrex you want to use just like a regular crust.
Cut in slices the strawberries, bananas and mangoes.
Place one layer of strawberry slices, one layer of banana slices on top of that and one layer of mango slices at the top.
Place it covered in the freezer for about 30 minutes.
Place the coconut milk in a bowl instead of a bottle. Let it sit in the fridge on the bowl for at least one hour, ( you can do this earlier before you start preparing the dessert ), after that hour, or two,
take it out, take off the cover, with a spoon remove all the cream that is created on top, that always happens, and the more watery milk stays on the bottom, we want the most creamy part that we will remove from the top. (The rest you can freeze and use on a curry or smoothie later) . Should be at least about 1 cup.
Mix this with the coconut sugar and the smashed avocado until creamy. Place on top of the layers of fruit and bring back to the fridge for at least 2 more hours before serving.
Garnish with the cacao nibs and whatever else that you would like.
Contributed by Maria Aragon
