Raw Chocolate Orange Raisin Pie

 Creating delicious desserts made from raw plant foods=Total Satisfaction. This pie is utterly delicious,.It is high in fat and sugar; that’s what most people like in a dessert, isn’t it? 

But it is high in beneficial, healthy fats and natural sugars that come packaged with minerals, fibre, and phytochemicals that fight oxidative damage in your cells. (I use the word “raw” as opposed to “no-bake” because this is made almost entirely of whole-food plant ingredients in their uncooked form, as opposed to some n0-bake recipes made with butter, slabs of chocolate etc.) And yes, it tastes fantastic!

  • Fat:Walnuts (high in monounsaturated fatty acids, including the famous omega 3)                          
  • Sugars: Raisins (less anti-oxidant activity than fresh grapes, but they do have one family of phytochemicals called flavonols which has shown anti-oxidant activity when studied, and does not seem to be affected by the drying process. Dates …They are very rich in potassium; actually gram for gram, they are a richer source than bananas.And they are caramelly and fudgey and sweet. Thank you God. One of the many benefits of potassium is the special relationship it has with sodium. The richer our diet in potassium, the more sodium leaves our body through the urinary system. It is very beneficial then, for those with a high blood pressure. It plays a lot of other crucial roles in metabolism and muscular use.

On to the pie! 

  • You will need a food processor, and a nut/spice grinder
  • I did half-quantities in an itty-bitty 5inch springform. The quantities below should be adequate for an 8inch springform.
  • You can eat the base as it is. It is a raw, fridge dessert. But if you wanted a crunchier texture for the base, go ahead and bake it, 180degrees, 5-7 minutes, or until golden.
  • A note on a couple of the ingredients. Golden linseeds (flax seed) are a small golden seed, very rich in Omega-3 oils.They are also a great source of fibre, and taken ground with plenty of water, are great for regular evacuations if you catch my drift. When ground and mixed with water they turn into a kind of golden-brown…..gloop. It feels disrespectful to call something so nutritious a gloop, but there you have it. It’s gloopy. It works as a wonderful binder and can be used as an egg substitute if wished. In this case, a small amount is used to help stick the base together.  You can buy it in most large supermarkets and health-food stores. (Note: They cost a fortune in Tescos) Dates  This works better with fresh dates. You would need to pre-soak dried dates for this recipe and it would end up a little too wet. The King of all dates, and without a doubt my favourite for….well…everything is the medjool date. It is very big, very sweet, very moist and very succulent. If you are watching the pennies, you could go for Halawi dates. These are sold fresh where I shop locally and are much more affordable. They are quite a bit smaller, so adjust numbers accordingly, see recipe.

The Base:

  • 100 g oat flour (Simply grind oat groats, or porridge oats)
  • 4 teaspoons of golden linseed (flax) , ground. 
  • 1/4 cup of fresh orange juice, from a flavourful orange
  • 2 Tablespoons of honey
  • 1/4 teaspoons of ground sea salt
  • 1/2 teaspoon orange zest, from your flavourful orange

In your mini chopper/food processor, briefly mix the oat flour,salt, zest, and ground flax seed. Then add your honey, and orange juice and process, stop and scrape down if needbe. It will look too gooey. Leave it for 3-4 minutes and you will find it has become a manageable pastry. It’s the flax seeds that have done that. Press it into your springform pan, and if needbe, use the back of a spoon to smooth it down well. If you need to wet the back of the spoon a little, do so in your orange juice.

The Topping (Give your processor a quick rinse out)

  • 2 cups walnuts
  • 1/2 teaspoon sea salt
  • 1 teaspoon of zest from your flavourful orange
  • 6 tablespoons of unsweetened cocoa powder, or raw cacao powder
  • 2 teaspoons orange extract (Buy in Homebaking section)
  • 4 Tablespoons honey
  • 15 fresh halawi dates (or 6-7 medjool dates)
  • 4 teaspoons orange juice from your flavourful orange
  • 1/2 cup (generous) of raisins

Food process in the following order.

  1. Walnuts, salt, zest, orange oil, chocolate powder: Process well until you have a crumb-like mixture
  2. Dates, honey, orange juice: Pulse until the dates are fully combined and it becomes a big ball of “dough”. Check; you don’t want random date lumps!
  3. Finally, add the raisins. Pulse until they are incorporated. You want them slightly broken down but not pulverized.

Smooth over the base,  and decorate with zest if you wish.  Place into the fridge to firm up for a few hours, or overnight.

Not sure if there is too much crust. It was still delicious!

Just add one good friend, and two spoons. Delicious!

And it DOESN’T taste of walnuts! Nice as walnuts are…
And here again, with orange almond cream…. I love nights in with my husband!

I hate that the crust is broken...

P.S. Orange Almond Cream
3/4 cup flaked almonds
6T water
1 teaspoon zest or 2 teaspoons orange extract
1 1/2 T maple syrup or other liquid sweetener
Blend until smooth.

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