DessertPaleoRawRecipesVegan

Raw Rhubarb Pie

by Edward Daniel
written by Edward Daniel
Caption of Raw Rhubarb Pie. image by Edward Daniel (c).

Raw Rhubarb Pie came about because I had rhubarb in the fridge. I had purchased it on a whim. This has been through a few iterations to get the desired result and texture.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Raw Rhubarb Pie. image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g pumpkin seeds
  • 150g dates, destoned
  • 50g coconut, shredded
  • 125g cocoa butter
  • 200g rhubarb
  • 50g unrefined raw cane sugar
  • 250ml oat cream

Instructions

  1. Line the base of 9-inch round loose-bottomed cake tin with baking paper.
  2. Soak the pumpkin seeds in water for about 20 minutes. Set to one side.
  3. Melt the cocoa butter in a baine marie or in a glass bowl perched over warm water over a stove. Make sure that the butter stays in the bowl. Keep stirring until melted.
  4. Chop the rhubarb finely before placing into a food processor. Blend in the sugar and oat cream. Add the melted cocoa butter and transfer to a bowl. Set to one side.
  5. Drain the pumpkin seeds and add to the food processor with the coconut and dates. Blend until the mixture is bound.
  6. With the flat side of the spatula press the pumpkin mixture into the round cake tin and smooth into a flat base. Cover with baking paper or clingfilm and place in the refrigerator for about an hour to allow to set.
  7. Use the flat side of the spatula to smooth over the rhubarb mixture to the pumpkin mixture base.
  8. Return to the fridge for about a further hour and serve.

 

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