Pear & Pistachio Pie. Plant-Based Dessert.





Ingredients: Pitted dates, natural almonds, pistachios, lemon, Bartlett pears, camomile tea, grated ginger, cinnamon & sea salt + maple syrup (not seen here-used to candy the pistachios).
NOTE: If you’re allergic to nuts, you could use sunflower seeds in the crust instead of almonds, and pumpkin seeds for the crumble, rather than pistachios.



Slice the pears into thin wafers using a mandoline. Coat with lemon juice.


Rehydrate dates in steeped camomile tea for 10 minutes. TIP: If you’re making raw desserts like this and find you don’t have enough dates (which can happen!) feel free to use other dried fruit like prunes, apricots, or figs (and rehydrate as you do the dates).


Meanwhile, in a food processor, add the almonds, cinnamon and sea salt. Pulse to create a crumbly texture. Set aside.


Add the soaked dates (minus the tea) and lemon zest to the processor. Pulse until a chunky paste is formed.


Add the dry almond mixture back into the food processor with the date paste. Pulse until everything binds together into a dough.


In a plastic wrap lined pie pan, press the mixture down evenly to form the crust. Place in the freezer to set.


Coat the pistachios with a couple tablespoons of maple syrup.


On a lined cookie sheet, space out the maple-coated pistachios and bake at 200-250 for 20-25 minutes (depending on oven) until caramelized.


Pulse the maple pistachios roughly in food processor to form the crumble.


Remove the crust from the freezer. Layer the lemony pear slices and top with pistachio crumble. Set in the freezer for 30 minutes or in the fridge for an hour.



Once the tart has chilled and firmed up, it is easy to peel off the plastic wrap, and slice into pieces. ENJOY!


This is a nutritious and delicious raw, plant-based dessert made from only whole foods, with no added sugars or fats. Incorporating the additional flavours of cinnamon, camomile tea and ginger, help boost the taste and health benefits of this dessert. Rather than using added sugars or fats in desserts, utilize spices, herbs and teas!

While all fruit is high in sugars, pears are lower glycemic, compared to other fruits, with the same amount of sugars as pears. They are also a good source of vitamin C, Vitamin K and fiber.

Pistachios are a good source of protein, good healthy monounsaturated/polyunsaturated and omega fats, B vitamins including B6, Vitamins E and K.

The camomile plant is medicinal as it helps calm the stomach, and nervous system. It is also known to have antibacterial properties and can be used topically, mixed into oils/locations, to treat skin conditions. Culturally we consume camomile tea only before bed, to support sleep. However, we can use this natural herb during the day if we’re feeling stressed or anxious, to help sooth and relax the bodies.

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  • laura November 19, 2016   Reply →

    Hi. This looks amazing! What are the quantities for each ingredient?

    • Danielle Levy November 20, 2016   Reply →

      Hi Laura! Thank you for your message! I do not provide specific measurements for the dishes on the blog, rather a visual guide with descriptions. I encourage sensory cooking, to develop intuition and flexibility in regards to ingredients – while in the kitchen. Raw desserts like this are very versatile and forgiving, unless baking, so you can try and practice the recipe to obtain a result you enjoy.
      Happy healthy eating!

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