I served this sweet cherry pie on a recent retreat at Chalice Well in Glastonbury. The response was so delightful that I thought it would be fabulous to share it with you guys here.

This is an excellent way to make a sweet dessert that needs no baking. It’s no-bake, raw, gluten-free and vegan. This means it’s suitable for most people.

Refined sugar free sweet cherry chia pie

I’ve made this cherry pie, without using regular refined sugar.

It does have natural fruit sugars and a hint of coconut sugar in it. This allows for a more natural rise and fall in blood sugar levels, without the harsh spike and crash that you tend to get with refined sugar.

This makes it fairly optimal for people who have to be mindful of their sugar intake.

Gluten-free, vegan, allergy friendly sweet treat!

This pie keeps a lot of people happy who are avoiding allergies. Being free from dairy or eggs, it’s naturally vegan.

It’s also naturally gluten-free with a cashew nut base.

If you are making this for someone with a nut allergy, you can swap out the cashew nuts for pumpkin or sunflower seeds.

No bake cherry pie

Raw, no bake pie are my favourite kind of pie. Not only is it more gentle and kind on the ingredients, but there is a lot less that can go wrong.

No burning in the oven for a start haha. And then no need for an oven.

What equipment do I need to make raw pie?

A food processor is super helpful for this. You can also get away with using a regular jug blender or a bullet blender.

Any container lined with parchment paper will work. I use a round 8″ (20cm) tin. However, there is no need for an ovenproof tin or dish. You can use any food container, even a plastic one. Any shape will work, as long as you have enough mixture to fill it up.

You’ll ideally need a freezer to help it firm up to perfection. If you only have a fridge, then you can get away with that. If you have neither then I would suggest you make energy balls instead.

Sweet Cherry Chia Pie

Yield: 10 slices

Additional Time: 2 hours

Total Time: 2 hours

A super healthy, delicious cherry pie using chia seeds, cashew nuts and coconut.

Ingredients

350g sweet pitted cherries
50g chia seed
50g to 100g creamed coconut block
200g cashew nuts
1 to 2 tablespoons water
2 heaped tablespoons coconut sugar
1 teaspoon vanilla extract

Instructions

Please watch video below (or via link on YT) for a quick visual guide, so that you can’t go wrong... VIDEO HERE

If your cherries are frozen, allow them to defrost ahead of time.

Make base first

Grind the cashew nuts in a food processor or blender until you get a coarse meal kind of consistency.
Add the coconut sugar, water and vanilla to the ground cashews.
Blend in your food processor again to create a sticky mix. This should happen very quickly.
Once you have a sticky blend then compact down evenly into a parchment lined tin. The size tin that I use is 8” round or 20cm. It’s fine to use smaller, but if you go larger you’ll need to increase ingredient quantities.

Make the cherry pie topping

Melt the creamed coconut block. It’s easiest to do this in a bowl over some very hot or boiling water as in the video. Use 100g rather than 50g if you want it to be slightly firmer overall.
Once your cherries have defrosted, put them in a jug or bowl with the chia seeds. Blend using a hand blender, jug blender or food processor until smooth.
If your cherries are still frozen or super cold the coconut will instantly solidify, which isn’t especially helpful. So for this reason, make sure your cherries are defrosted before adding in the coconut.
Next, blend in the creamed coconut, or mix in by hand.
Pour the topping onto the base and spread evenly.
Decorate with fruits, sprinkles or nuts if you want to make it fancy.
Put your cherry chia pie in the freezer for at least a couple of hours to set firmly.
It helps to slice it when it is super firm, out of the freezer.
Then leave it in the fridge or at room temperature for a while to soften a little before serving.
It keeps in the freezer for a couple of months.
Enjoy and let me know how you get on in the comments below.