Blueberries are sweet little treats that burst with flavor and nutrients. They are wildly popular, tasty, low in calories, and have a low glycemic index. Some researchers say that blueberries are the king of the antioxidant foods, exhibiting an impressive antioxidant profile. Several studies found that blueberries have one of the highest antioxidant levels of all fruits and vegetables. The primary antioxidants are flavonoids, particularly anthocyanins, which give the fruit its signature blue color.

Although tasty and nutritionally impressive, blueberries aren’t the sole star of this dessert. The herbaceous basil complements the sweet and tart blueberries, and the lemon juice and zest offer a refreshing zing that cleanses the palate. Let us not forget about the creamy cashews that add body to this filling. In order to yield a smooth filling, we recommend that you soak the cashews in water for about 2 hours before blending. Discard the soaking liquid and add the cashews, along with the rest of the filling ingredients, to the food processor to blend into a smooth consistency. A high-speed blender will work, but a food processor is the better kitchen tool for the job. If you have one in your possession, make your life easier by using it.

You’ll also need the food processor to blend up the crust, which consists of nuts, desiccated coconut, grade A maple syrup, and a pinch of sea salt. If you prefer pecans to walnuts or hazelnuts to almonds, then feel free to use the ones you enjoy eating. You can also use a mixture of nuts to make your crust. The measurement of 1.5 cups remains the same, though. We suggest a mixture of almonds and walnuts or pecans and walnuts because they seem to bind easily to form a thick crust. Keep in mind that you do need to chill the crust in the freezer for about 30 minutes or so while you make the filling.

Finally, once you add the filling to the crust, you can place it in the refrigerator overnight or in the freezer for a shorter amount of time. The choice is yours, but the freezer is your friend if you want to enjoy this dessert sooner, rather than later.

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We know, we know…avocado lime cheesecake? It sounds weird, but imagine eating a key lime pie that is tart and sweet and free of added sugars and chemicals. You can’t taste the avocados, in case you were worried about eating a guacamole cake. The avocado gives the cheesecake the creaminess that you want from a cheesecake. All that you taste is the refreshing lime flavor with the nutty crust. Speaking of the crust…

If the crust isn’t good, we don’t want anything to do with the recipe. The crust has to have a certain amount of saltiness to balance the sweetness of the cheesecake. This crust creates that perfect harmony of sweet and salty, making the best dessert eating experience during your raw vegan diet. You also get an extra chocolaty bitterness from the cacao nibs and powder. The only recommendation we have is that you don’t eat a ton of this cheesecake in one go. It has a lot of fat and calories from the nuts and avocados. This can create a heavy feeling if you eat too much.

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While these Raw Vegan Strawberry Cheesecake Tarts look fancy and complex, they are quite simple to make. For those of you who enjoy a little evening treat, these bite-size cheesecake tarts will be perfect. Not only that, they are perfectly portioned so you can eat a couple bites without feeling guilty!

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There are some days when you just feel like devouring an entire pie by yourself. Well, from a nutritional standpoint, that isn’t the best idea. That doesn’t mean you have to deny yourself a sweet treat, though. Consider downsizing that pie to a small tart, and make the pie with raw vegan ingredients. That sugar bomb of an apple pie is now a healthier version that you can enjoy guilt-free.

For this recipe, you can use four small pie tart ramekins, or you can use a muffin pan for super mini apple pies. Whichever option you choose is totally fine!

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We’ve used avocados in desserts before, and we continue that theme for these cute mousse-filled tarts. The avocado provides a beautifully creamy texture for the mousse. The mango and lime flavors are powerful and tart, so don’t worry about tasting the avocado. Although passionfruit is pictured and a great topping, it is not required.

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This recipe requires a little marinating overnight, but this allows the flavors to intensify, resulting in a wonderfully rich and zesty appetizer will impress your taste buds. Mushrooms and beets have earthy flavors, but they are muted by the powerful spices in this recipe.

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While these look fancy and complex, they are quite simple to make. For those of you who enjoy a little evening treat, these bite-size cheesecake tarts will be perfect. Not only that, they are perfectly portioned so you can eat a couple bites without feeling guilty!

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In case you haven’t noticed, pumpkins are everywhere. We are embracing fall and all things pumpkin with this cleanse-approved creation. If you practice making these tarts now, you’ll be ready to make them for a healthy Thanksgiving!

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Pie is definitely worthy of its own day! It has been an unofficial holiday since the 1970s, when pie was abundantly served in diners across America. This glorious culinary creation is versatile and comes in all flavors, shapes, and sizes. In fact, pies have been coming in different forms since the Egyptian Neolithic period in 9,500 B.C.

Pie Fact #1: 20% of Americans have confessed to wolfing down a whole pie alone, without any help from others.

Americans most commonly eat dessert pies. The top pie flavors include pumpkin, blueberry, cherry, apple crumb, lemon meringue, apple, key lime, and chocolate crème. The only non-dessert pie that receives a lot of attention in the United States is chicken pot pie. In the United Kingdom, New Zealand, and Australia, however, minced pies or shepherd’s pies are very common and regularly consumed entrées.

Pie Fact #2: 186 million pies are sold in grocery stores and supermarkets in America each year.

If you are unsure of how to celebrate National Pie Day, don’t worry because we have your back, and some recipes! We strayed from the beaten path with these creations, but we hope you like them. If you make them, let us know what you think!

No Bake Key Lime Pie Energy Bars

Get out the food processor because you aren’t going to be able to resist these protein-filled bars that can energize you throughout the day. Think of one bar as a healthy slice of pie.

Click here to make the recipe.

Raw Vegan Pumpkin Pie Tarts

While it may not be fall anymore and the pumpkin spice fad has come and gone, you can still enjoy these sweet and delectable pumpkin tarts. The best thing about this dessert is that it is hard to mess up!

Click here to make the recipe.

Raw Pizza With Spinach Pesto & Marinated Vegetables

Yes, we had to go savory for our third and final Pie Day recipe. This one is for all the people with dehydrators because you need one in order to get the raw pizza crust. This pizza is delicious and fills you up super fast because the food is so nutrient dense.

Click here to make the recipe.

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Enjoy this vegan creation that will delight your taste buds. The chai cream filling boasts the rich spices, which pair beautifully with the homemade crust and fresh fruit on top. Although strawberries and blueberries are pictured, you can get a little more creative with your fruit toppings. Kiwis, pomegranate arils, banana slices, and thinly sliced apples make excellent toppings that refresh the palate. Which fruits will you choose to top your tarts? Let us know in the comments below.

Just a quick reminder that this recipe is not a raw vegan recipe for our cleansers. It is almost raw vegan, but the chai tea makes it vegan because it contains caffeine, which is not allowed while cleansing. Additionally, the oats in the crust are also not allowed while cleansing. It is, however, a great post-cleanse recipe as you transition back into regular foods.

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