WFPB Raspberry No-Cream Pie (No-Bake)

Add-Ins and Substitutions

You can easily swap the raspberries for any other berry you love—strawberries, blueberries, blackberries, or even a mix. And if fresh raspberries aren’t in season, frozen work beautifully too making this pie a year-round treat.

Tips & Variations

• Taste the mixture and adjust as needed. If your raspberries are especially tart, add in 2 to 3 additional tablespoons of maple syrup to balance the flavor. Just keep in mind that adding more sweetener will also increase the calorie count.
• I like to keep these in the freezer until 20 minutes prior to serving to ensure the “cream” stays firm. I also think it is more refreshing if served chilled.
• Nut-free version: Substitute soaked sunflower seeds or silken tofu for cashews.
• No almond flour or oats? Use graham crackers or a date-nut crust.
• Add a swirl: Drop spoonfuls of raspberry puree on top before chilling and swirl with a toothpick.

Storing

Refrigerate in an airtight container for up to 3 days. Freeze for up to 1 months.

Nutrition 411

Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. The nutrients in this flour offer many benefits, such as improved insulin resistance, as well as lower LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E may reduce your risk of Alzheimer’s (trusted source.)

Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese which are important for energy production, brain health, immunity, and bone health. They are rich in carotenoids and polyphenols, two categories of antioxidants that may help reduce inflammation and offer protection from disease. Cashews appear to provide fewer calories than once thought and their rich fiber and protein content can help reduce hunger and increase feeling full. Nut-rich diets are consistently shown to be beneficial to heart health. Cashews appear to offer some benefits to lower blood pressure, triglycerides, and cholesterol. However, more studies are needed before strong conclusions can be made. More cashew-specific research is needed and one should always consult with medical professionals for guidance specific to your needs. (Trusted source.)

Oats (and Oat Flour) is mostly starches and fiber. Oats pack more protein and fat than most other grains and are a good source of beta-glucan, a unique, soluble fiber linked to multiple health benefits. Oats also offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc. They are the only dietary source of powerful antioxidants called avenathramides. They also contain ferulic acid and phytic acid. Oats offer many potential benefits, including reduced cholesterol and blood sugar levels. They are very filling and naturally gluten-free — but may be contaminated with glutenous grains. (Trusted source.)

Raspberries are the edible fruit of a plant species in the rose family. Who knew? Raspberries are a great source of fiber, packing 8 grams per 1-cup (123-gram) serving, or 32% and 21% of the RDI for women and men, respectively (Trusted Source). They provide more than half of the RDI for vitamin C, a water-soluble nutrient essential for immune function and iron absorption (Trusted Source). They also contain small amounts of Vitamin A, thiamine, riboflavin, vitamin B6, calcium and zinc (Trusted Source). Raspberries are high in antioxidants, plant compounds that protect against cell damage. Antioxidants may reduce your risk of certain chronic diseases.  They contain beneficial compounds that may combat various cancers, including those of the colon, breast and liver. However, studies in humans are needed. Raspberries have anti-inflammatory properties which may reduce symptoms of arthritis (Trusted Source). Read more here.

Tofu is made from condensed soy milk in a process similar to cheese making. It’s often made from GMO soybeans, so if you are worried about GMOs, organic tofu is your best option. It is low in calories but high in protein and fat. It also contains many important vitamins and minerals, including calcium and manganese. All soy foods, including tofu, contain isoflavones, which are believed to be the main cause of tofu’s health benefits. It may improve several markers of heart health. Still, more studies are needed. Adding tofu to your diet may also help reduce your risk of certain cancers, help protect against diabetes, improve bone mineral density and brain function, and reduce symptoms of menopause and depression. Note that further studies are necessary for the many claims of its benefits. (Trusted source.)

WFPB Raspberry No-Cream Pie (No-Bake)

Donna Spencer

Celebrate Raspberry Cream Pie Day on August 1st with this luscious no-bake whole food plant-based (WFPB) dessert! Made with creamy cashews, tofu, lite coconut milk, and peak-season raspberries—dairy-free, naturally sweetened, and easy to make.

5 from 1 vote

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Prep Time 20 minutes mins

Refrigerator/Freezer Time 6 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories

Equipment

• High speed Blender

Ingredients

  

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For the crust

• ▢ 1½ cups almond flour or crushed Digestive biscuits
• ▢ ¾ cup oats ground to a flour
• ▢ 2 tablespoons maple syrup or agave nectar to taste
• ▢ 2 tablespoons almond butter

For the raspberry cream filling

• ▢ ¾ cup raw cashews soaked 4 hours or boiled 10 minutes, then drained – 110g after soaking
• ▢ ¾ cup firm tofu 130g
• ▢ ½ cup canned lite coconut milk 100g
• ▢ 3 cups raspberries (to create 1 cup/220g puree) plus more fresh raspberries for garnish
• ▢ ⅓ cup maple syrup or agave nectar (add more to taste)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch of salt
• ▢ ½ tablespoon agar powder helps firm up the filling if your climate is hot
• ▢ ½ cup water

Topping

• ▢ Fresh raspberries
• ▢ Optional: coconut whipped cream or dusting of powdered freeze-dried raspberries

Instructions

 

Make the crust

• Mix almond flour, ground oats, maple syrup, and almond butter in a bowl until it resembles wet sand.
• Press firmly into a 9-inch pie dish (bottom and sides).
• Chill in the freezer while you prepare the filling.

Make the filling

• In a high speed blender, puree the raspberries. Strain to remove seeds resulting in a thick puree. Discard the seeds left behind in the strainer and set puree aside.

  If you don't have exactly 1 cup (220g) of puree that is OK. This pie will come together if the puree is slightly less or more than 1 cup (a range of 200-230 grams).

  Rinse the blender container ensuring all raspberry seeds have been cleared.
  
• Blend soaked/drained cashews, coconut milk, raspberries puree, maple syrup, vanilla, and salt until very smooth and creamy. This may take 5-10 minutes depending upon your blender.

  Taste the mixture and adjust as needed—if your raspberries are especially tart, you might want to add in 2 to 3 additional tablespoons of maple syrup to balance the flavor. Just keep in mind that adding more sweetener will also increase the calorie count.

  Scrape down the sides as needed. Set aside while cooking the agar.
• Combine agar powder and water in a small sauce pan. Bring to a boil and cook for 3-4 minutes until it resembles hot glass.
• Add hot agar to the raspberry mixture in the blender and mix until combined, about 1 -2 minutes.

Assemble the pie

• I like to use a spring form pan or silicone muffin pan for easy release after the pie sets up.
  
• Pour filling into the chilled crust and smooth the top.

  Cover and refrigerate at least 6 hours or overnight until firm (or freeze 1–2 hours for a firmer texture).

Garnish and serve

• Top with fresh raspberries and optional coconut whipped cream.
• Serve chilled. Keeps in the fridge 4–5 days or freezer for up to a month.

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Notes

Tips & Variations

• Taste the mixture and adjust as needed—if your raspberries are especially tart, you might want to add in 2 to 3 additional tablespoons of maple syrup to balance the flavor. Just keep in mind that adding more sweetener will also increase the calorie count.
• I like to keep these in the freezer until 20 minutes prior to serving to ensure the “cream” stays firm. I also think it is more refreshing if served chilled.
• Nut-free version: Substitute soaked sunflower seeds or silken tofu for cashews.
• No almond flour or oats? Use graham crackers or a date-nut crust.
• Add a swirl: Drop spoonfuls of raspberry puree on top before chilling and swirl with a toothpick.

Keyword pie, raspberries