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Posted by on Mar 17, 2015 in Recipes | 0 comments

Pineapple & Citrus Dream Raw Pie; an ode to Costa Rica

Pineapple & Citrus Dream Raw Pie; an ode to Costa Rica



I recently came back from a few weeks of teaching yoga in Costa Rica. I”ve been returning to this magical land for numerous years to inspire, invigorate, and restore my entire being. Disconnecting from the phone and internet and being fully present with nature, the lush tropical vegetation, abundance of fresh fruits and vegetables, the symphony of insects and animals, the cycles, the rhythms, the warmth of the sun, the cleansing waters, infinite stars, and true human connection is what draws me back to my essence. I always come home feeling my healthiest, in all ways, and with a newfound clarity of my life”s calling.

In an effort to maintain this vibration, while we are in the final push through the end of winter here in New England, I”ve been cooking beautiful, nourishing meals inspired by my time in the jungle. One of those things was an absolutely divine, vegan, raw pie! I posted a picture of this raw pie on Facebook and it got such a wonderful response that I decided to make it a second time and actually write down the recipe (which I hardly do ~ and the perfect excuse to make it again). Here”s a picture of the first version. 11032022_10155331512285541_1656460443239797093_n

A few things to note: this pie has 2 layers of filling (as you can see in the picture) and each one, including the crust, needs time to set in either the refrigerator or freezer so make sure to build that time in when you are planning to make this (think the day before you want to serve it). You”ll also need to soak the cashews for the cashew cream. Ideally do this over night, but at least a couple of hours will be good.

Pineapple & Citrus Dream Raw Pie


Pineapple, Lemon, Cashew Cream Layer

1 1/4 C soaked Cashews

1/4 C Water

1 C Pineapple chunks (either fresh or frozen)

1/2 Lemon juiced

3 T Maple Syrup

pinch of Himalayan Salt (brings out flavor and adds essential minerals)

Add all ingredients into a high speed blender – I love my Vitamix! – and blend until creamy. The cream should have a little bit of body to it. Put this in a bowl, cover, and place in the refrigerator to set for about an hour or so. Clean out blender online casino for the next steps (or you can use a food processor).

Next, prepare the crust.


1 C Walnuts

1/2 C Almond Meal

1/4 C Hemp Seed

5 Fresh pitted Dates

2 Tsp Vanilla

1/2-1 Tsp of Himalayan Salt (Start with less and add more as you desire. I like the saltiness in the crust to off set the sweetness of the casino filling).

Add all ingredients into your Vitamix or food processor and blend.

I kept the walnuts a little chunky because I like that texture since the rest of the pie is so silky smooth. You”ll probably have to scrape the sides many times and keep mixing to get the texture that you want. Spoon the nut mixture into a 10 inch tart pan and press firmly with your fingers until you have an even covering over the bottom of the pan. You can also flute the edge of the crust up the side of the pan which helps to hold the filling, like I”m doing here: IMG_1214

Place this in the freezer so it can become firm. Wash the blender to prep for the final layer.

Coconut Cream with Lime (& Lemon, optional)

1 Can of Coconut milk (use full cream, if you use a reduced fat it casino online will be too liquidy and won”t set).

1 Whole Lime, zest the peel and save the zest for the garnish, and online casino then peel the rest of the lime.

1/2 Lemon juiced (optional, I didn”t add this in the first version, but added it in the second and was really happy I did).

1 Tsp Vanilla

2 T Maple Syrup

Pinch of Himalayan Salt

Add the whole, peeled lime with all of the other ingredients into your Vitamix and blend until super creamy and smooth. Pour into a bowl or glass container and put in the refrigerator for 1-2 hours.

Now to put it all together!

Take the crust out of the freezer and pour the cashew cream mixture into the crust. Use a spatula to spread evenly and smooth. Place the tart pan back in the freezer (I put it on a cookie sheet for easier transferring). After about a couple of hours, take out, pour the coconut cream mixture over the top. You”ll most likely have extra left over (which I did both times) and it”s great to use as a dip for fruit.



Put the complete pie back into the refrigerator over night (or you could put it in the freezer for a couple of hours). Before serving, sprinkle the lime zest on top. You can also add decorative fruit as a garnish, however you”ll want to let the top layer freeze so the fruit actually sits on top, otherwise it might sink down if the top layer isn”t firm enough. I didn”t have time to add the fruit garnish like I did the first time, but I really like it with just the lime zest on top.



I”m really curious to know how yours turns out. Please leave a comment below and let me know what worked or didn”t work for you, or if you made any revisions. Enjoy!

Blessings, love and yumminess.

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