The Enzyme Pie (Raw Food) Recipe

Name: The Enzyme Pie (Raw Food)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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:
2
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).
3
(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.)", "Instructions for the Mango/Lime filing:
4
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!"]

1290

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pie Crust, 2 cups Pecan nuts, 2 pinches pink Himalayan salt, 1 teaspoon Mesquite or Maca powder (optional), and more.

Yes, The Enzyme Pie (Raw Food) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Enzyme Pie (Raw Food)

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