Raw Avocado Pie

I made a veggie pie for the first time at Pure’s raw cake course in Turku about three years ago. I’ve since adapted the recipe, and I’m not quite sure if it resembles the original anymore, but the taste is good and it’s tasty when served with a salad, for example.

Raw ingredients for the base:

• 3 dl of flax seeds
• 5dl sun-dried tomatoes (oil-free)
• 2 teaspoons of high-quality salt
• 1 teaspoon of ground black pepper
• 3 cloves of garlic
• 1dl melted coconut oil

1. First, mix the flax seeds very finely in a blender.
2. Combine the flax seeds, some of the coconut oil and the rest of the ingredients in a blender.
3. Continue mixing by hand and add the rest of the coconut oil.
4. Pat into the pan and put in the freezer to harden.

Ingredients for the avocado filling:

• 3 ripe avocados
• about 10 cm piece of cucumber
• 4-5 tomatoes without skin and seeds
• 1 red onion
• 1 ½ lemon juice
• 2 tbsp coconut oil
• 1 teaspoon of high-quality salt
• 1 tsp ground black pepper

Guide:

1. First, peel the avocados and remove the seed. Put the avocados in a blender jug. Add coconut oil, salt, pepper and lemon juice. Blend the mass until smooth and scoop into a large bowl.
2. Remove the seeds from the cucumber and dice it, add it to the avocado pulp. Halve the tomatoes and remove the seeds and peel. Chop the tomato flesh into small cubes.
3. Add to a bowl and mix everything into a smooth mass. Pour the filling on top of the base in the pan, and put it in the fridge or freezer to set for a while.
4. Cut the pie into pieces and decorate with fresh herbs and, for example, cherry tomatoes.

Inspiring, happy new week!