Raw Vegan Rhubarb Strawberry Pie


*You will need food processor, fridge/freezer, and 8-inch spring pan.

For crust:

  • 2 cups pecans or walnuts
  • ½ cup coconut or almond flour
  • ½ cup wheat germ or oat groats
  • ½ cup dates
  • ¼ cup hemp seeds or flax seeds (ground)
  • ¼ cup cocoa nibs, optional
  • ¼ cup coconut flakes, optional
  • 1 tsp cinnamon
  • ¼ tsp salt

For filling:

  • 3 rhubarb stalks, chopped finely
  • 3 cups strawberries, chopped finely
  • 1 cup coconut sugar
  • 1 Tbs chia seeds
  • 1 Tbs goji berries or raisins


  1. For the crust, combine ingredients in food processor (I use Ninja). If too dry, add some water and/or some more dates. When the texture is a evenly sticky, it’s ready.
  2. Press this mixture into the bottom of 8-inch spring pan (may line it first with parchment paper). Set aside.
  3. For the filling, combine all the ingredients in a mixing bowl, and pour over the crust in the spring pan.
  4. Place in fridge to set overnight, or in the freezer for faster prep time.
  5. Enjoy the spring-summer cooling sour-sweetness!

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