Blueberry-pistachio Pie (gluten-Free, Vegan, Raw)

Today we’re cooking a terrific, very fragrant and delicious blueberry-pistachio pie.

Who doesn’t like pistachios? 1/4 cup of these nuts contains 137 calories, 3.2 grams of fiber, 6.2 grams of protein and 14 grams of healthy fats. 

Pistachios contain phytosterols, which help in the fight against bad cholesterol.

One cup of pistachios contains 44% copper for bone health, 20% magnesium, and 15% phosphorus.

They don’t have vitamins A, C and E…

…but they are rich in vitamin B6 which is responsible for metabolism, and B1 – for healthy brain function and appetite.

I don’t think anyone will have problems with the latter with this pie, hehe. The pie doesn’t contain oats or gluten, as it is based on buckwheat instead.

Rich in antioxidants, the fresh blueberries make it not only tastier but also incredibly beautiful.

Ready? Set? Let’s go cooking!

We will need: (1 large pie)

For the base

1 cup buckwheat

1/2 cup coconut flakes

10 dates

2 tbsp. of coconut oil

For green cream

1/2 cup pistachios

1/2 cup cashew

2 tbsp. of coconut oil

2/3 cup almonds or any other milk

3 tbsp. of agave or honey syrup

A handful of spinach for color (optional)

For berry cream

1 / 2-3 / 4 cups of blueberries

1 date

1 tbsp. of coconut oil

Soak the cashews and pistachios for a day.

Grind the buckwheat and coconut flakes in a blender.

Clean the dates. I use a large and soft variety, if yours are not so, then increase their amount a little and soak in water for 15 minutes, then drain.

Add the dates.

Add the oil.

You should get a sticky “dough.”

Distribute it in the form. I use a silicone mold with a diameter of 18 cm, since it is more convenient to remove the pie when it is done.

Drain the water from the cashews and pistachios and rinse the nuts. Pistachios give off a peel, which you don’t need. The nuts should be clean.

Add the rest of the ingredients for the green cream.

Pulse in the blender.

Use slightly more than one half of the mix to cover the base.

Then add the berries and the coconut oil to the blender. I advise you to defrost the berries and to drain excess juice from them.

Apply a layer of the berry cream to the pie and put it in the freezer until it freezes.

Take out and decorate with fresh berries or chocolate.

Bon appetit!