The Enzyme Pie (raw food)

July 21, 2011
4 Ratings
  • Serves 6-8
Author Notes

This is a delicious raw food pie with so much nutrition that you could eat it for lunch.

You only need a food processor and a fridge to do this pie, and it is free from gluten, lactose, eggs, soy, animal products, sugar, additives and trans fats.

If you haven't tried any raw food desserts before, this might be your little halleluja raw food moment, as you fall in love with the world of the raw dessert kitchen. I'd love to help you on the way!


Love Raw —The Raw Dessert Kitchen

What You'll Need
  • Pie Crust
  • 2 cups Pecan nuts
  • 2 pinches pink Himalayan salt
  • 1 teaspoon Mesquite or Maca powder (optional)
  • 1 cup dry baby Figs or normal sized Figs
  • 1 teaspoon Agave nectar or the sweetener of your choice
  • Delicious Mango / Lime filling
  • 2 ripe Mangos (a ripe mango smells of nectar)
  • 1 cup Cashews nuts
  • 1 pinch pink Himalayan salt
  • zest from 1 organic Lime
  • 2,5 teaspoons virgin Coconut oil (hard but soft enough to scoop up with a spoon)
  • 6-7 Kiwis for decoration
  1. Instructions for the Pie crust: Soak the dry Figs in water for 15 min. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste. Add the pecan-flower and rest of the ingredients and process until you have a dough ball. Press it into a pie spring pan and with your hands, form a crust. Even the surface with a spoon. Put in the fridge to rest. Start to make the delicious mango/lime filling! (scroll further down). (If you want to pre soak the Pecans the night before, just pop them in with the rest of the ingredients, but make sure to add the fig-paste at last.)
  2. Instructions for the Mango/Lime filing: If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime, coconut oil and salt. Process until completely smooth. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls! I didn't have a "melon baller" at home, but I did have a teaspoon measuring cup in form of a melon baller, it worked just as well! Here's the result!

See what other Food52ers are saying.

  • Tegan Leblanc
    Tegan Leblanc
  • kirsty Hawkshaw
    kirsty Hawkshaw
  • The Raw Dessert Kitchen
    The Raw Dessert Kitchen
  • Sagegreen

4 Reviews

Tegan L. May 21, 2015
Hi im wondering do you mean the large mango or the yellow ataulfo mango they are much smaller. Would it be ok yto use 3 sataulfo mangos if so.
kirsty H. March 19, 2013
beautiful i'm going to try this one x
The R. January 17, 2013
Thank you sweetie!
Sagegreen July 21, 2011
Thanks for this great recipe. It also looks beautiful.