Plant-based, raw, and perfectly yummy!
Makes one 9-inch pie
- 3 cups macadamia nuts (If you are not making a lattice topping use only 2¼ cups.)
- ⅛ teaspoon salt
- 2¼ ounces (dry weight) sea moss, coarsely chopped (If you are new to sea moss, here’s a good post on the subject.)
- ½ cup + 2 tablespoons lemon juice
- ½ cup + 2 tablespoons agave syrup
- 4 tablespoons liquid vanilla
- 4 cups pitted cherries
- ⅛ teaspoon salt
Process the nuts and ⅛ teaspoon salt in a food processor until the mixture starts to rise up the sides of the processor bowl. Stop the machine and stir often, continuing to process until the nuts are broken down and the mixture holds together with gentle pressure. (Do not overprocess.) Separate ¾ cup of the mixture and set aside to use for the lattice topping. Distribute the remaining amount on the bottom and sides of a 9-inch pie pan, lightly pressing it evenly into place. Set aside while you make the filling.
Blend sea moss, lemon juice, agave syrup, and vanilla until the moss is completely broken down and mixture is smooth. Then add 1¾ cups of the pitted cherries and resume blending until mixture is smooth and creamy. Transfer to a bowl.
Chop the remaining 2¼ cups cherries and add to the bowl with the sea moss mixture. Stir in the cherries until mixture is consistent. Pour mixture into the pie shell and smooth out in an even layer. Set pie in fridge until firm to the touch.
For the lattice topping, place the reserved macadamia mixture on a non-stick surface and with a rolling pin, roll it out to a rectangular shape that’s about ⅛ inch thick. Carefully cut into ½-inch wide strips, lifting them carefully with a knife and placing them on top of the finished pie to create a lattice-like effect.
Refrigerate for 30–45 minutes to allow sea moss to set so that you will be able to slice the pie. Serve immediately or store covered in the fridge for up to 4 days.
Reprinted with permission from Sweet Gratitude: A New World of Raw Desserts, by Matthew Rogers and Tiziana Alipo Tamborra, published by North Atlantic Books, copyright © 2008 by Matthew Rogers and Tiziana Alipo Tamborra. Photo by Jamie Soja.