Raw White Chocolate and blueberry raw pie free recipe Golden Yogi cooking classes



3/4 cup Almonds

3/4 cup Sunflower Seeds

5 Tbsp Raw Cacao Powder

10 fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Salt

3/4 cup Blueberries (fresh or frozen)



Grind almonds and Sunflower seeds in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.  Layer 3/4 cup of blueberries on top of the base.



3 cups Cashew Nuts (soaked)

2 cups Water

2 Tbsp Lemon juice

1/2 cup Honey

1/8 tsp Sea salt

1 tsp Natural Vanilla Essence

3 Tbsp Lecithin

3/4 cup Raw Cacao Butter (melted)

1 cup Blueberries


1.  Place cacao butter into a jar, then place the jar into a bowl of warm water to melt the butter into a liquid.

2.  Add to blender all ingredients except the cacao butter and lecithin.  Blend until smooth and creamy.

3.  Add melted cacao butter and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half the filling into a small jug and put to the side.

5.  Add blueberries to the remaining filling in the blender and blend until smooth.

6.  Pour together the white chocolate filling and blueberry filling into the crust to create the marble effect.  

7.  Decorate the pie with blueberries on the top.  Place pie in the fridge to set.


The pie will keep for at least 4 days.  Store covered in the fridge.