WFPB Raspberry No-Cream Pie (No-Bake)
Servings: 8 servings
Calories:
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.
Print Recipe
Equipment
- High speed Blender
Ingredients
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.
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.
