Raw Raspberry Pistachio Pie

Serves: 8

Use Organic:


  • 1 cups walnuts
  • 3 Tablespoons cacao
  • 8 pitted Medjool dates
  • 2 Tablespoons Garden of Life Coconut Oil
  • ¼ teaspoon sea salt


  • 1 cup cashews soaked for at least 20 minutes then drained
  • ½ cup Garden of Life Coconut Oil melted
  • ½ cup unsweetened almond milk
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup fresh raspberries
  • 3 Tablespoons chocolate chunks
  • 3 Tablespoons pistachios


  1. You will need one, 7-inch spring-form pan.
  2. Place all crust ingredients into food processor and process until batter sticks together then press into pan.
  3. Next, place all filling ingredients into a high speed blender and blend until smooth then pour over the crust.
  4. Mix in chocolate chunks, raspberries and pistachios, saving some to place on top of the cake.
  5. Freeze for at least 3 hours before serving.
  6. Before serving, let cake rest at room temperature for about 10 minutes.


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