In the last two years or so, I learned about the wonderful qualities of agar agar. I have made several dishes using this amazing ingredient. Agar or agar agar or kanten comes from algae and is used as a gelling agent.
So one day a thought came to me about experimenting with agar agar. Initially I was trying to create a raw cheesecake, but it turned out not as I had expected. Instead of having the cheesecake consistency, it had more of a gel-like feel. Now when I say “gel” it really doesn’t describe the texture. Imagine a cakey gelatin. No, that’s not hitting the mark either.
Either way I describe it or you find it, this is a darn good pie. It’s light, flavorful and easy to make.
For strict raw fooders, this recipe does require some heat. The gelling qualities of agar agar can only be realized using heat. So if you excuse that fact, then this is a totally raw recipe.
1 c almonds, ground
1/2 c coconut, shredded
1/2 – 3/4 c dates
1/4 t sea salt
1 t agar agar powder
4 T hot water
1 1/2 c fruit of choice, I used raspberries
3T lemon juice or juice of 1 1/2 lemons
2T agave nectar
1/4 c coconut oil, melted
1. Process almonds, coconut, dates and sea salt into a cake-like consistency.
2. Press the crust into a pie pan or spring form pan. I prefer my crust to be in the sides, but it’s your choice if you only want the crust on the bottom.
3. Place crust in freezer while preparing the filling
4. Bring water to a boil and stir in agar agar. Stir until completely dissolved. Allow mixture to cool down and stir in coconut oil.
5. Blend the fruit, lemon juice and agave. While blending, pour in the agar agar – coconut oil mixture. Blend until mixed.
6. Immediately pour onto crust. Agar agar will set up quickly. Place pie in refrigerator. Should be completely set within 30 minutes.
NOTE: To make it easier to remove the pie slices, you can either line the pie pan with plastic wrap or rub with coconut oil.