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Indulge Guilt-Free: Low-Fat Raw Vegan Mango Pie

Are you tired of choosing between your love for raw vegan desserts and your weight loss goals?

You're not alone!

As a plant-based enthusiast, I've wrestled with this dilemma too.

Those creamy, nutty raw cheesecakes are irresistible, but they're often calorie bombs waiting to derail our health journey.

Here's the scoop: after gaining a few pounds back in just three weeks from weekend indulgences in traditional high-fat raw desserts, I knew something had to change.

After some experimentation in the kitchen, I've found a delicious solution that satisfies both my sweet tooth and my health goals.

Introducing my Low-Fat Raw Vegan Mango Pie. This isn't just another dessert recipe; it's a game-changer for anyone who loves sweets but wants to stay on track with their health.

Here's why you need to try it:

Waistline-Friendly: With only 470 calories and 16g of fat per slice, it's significantly lower in fat and calories than traditional raw desserts.
Gut-Health Boost: Packed with fiber-rich psyllium husk, providing 20g of fiber per slice for happy digestion.
Unique Flavor Twist: Hazelnuts bring a fresh spin to the classic mango dessert.
Balanced Nutrition: Each slice offers a good balance of carbs, protein, and healthy fats.
Omega-3 Rich: Unlike most desserts, it contains more omega-3 than omega-6 fatty acids!

Let's break down the nutrition facts for this pie (divided into 8 slices or 315g each slice):

Calories per slice: 470
Protein: 7g
Carbohydrates: 80g
Fiber: 20g
Fat: 16g

Ready to satisfy your sweet tooth without the guilt? This easy, delicious recipe proves that healthy can be heavenly.

Your taste buds – and your jeans – will thank you!

Low-Fat Raw Vegan Mango Pie

Ingredients

For the Hazennut milk:

1 cup raw Hazelnuts

3 cup water

For the crust:

1.25 cup pitted dates

1 cup hazelnut flour (recipe below)

1 tsp Celtic sea salt

For the filling:

4 ripe mangoes, peeled and pitted

1/4 cup psyllium husk

2 tbsp lemon juice

1-2 tbsp maple syrup (optional, for added sweetness)

Piece of vanilla bean

1/2 cup hazelnut milk (recipe below)

1 tbsp chia seeds (ground)

For the topping:

1 ripe mango, peeled and thinly sliced

1 tbsp dried shredded Coconut (optional)

Instructions

For the Hazelnut Milk:

Soak 1 cup of Hazelnuts 8-12 hours or overnight amd then drain the water.

Using a Blender:

Add soaked hazelnuts and water to the blender. Blend on high speed for 1-2 minutes until creamy. Strain through a nut milk bag or fine-mesh strainer. Store in an airtight container in the refrigerator.

Using a Juicer:

Feed soaked hazelnuts into the juicer. As you juice, gradually add the water through the juicer. Store in an airtight container in the refrigerator.

For the crust:

In a food processor, blend dates until they form a paste. Add hazelnut flour and salt, pulse until well combined and the mixture sticks together when pressed. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Refrigerate while preparing the filling.

For the filling:

Grind the chia seeds in a coffee grinder or high-powered blender. Mix the ground seeds with the hazelnut milk. Let sit for 10 minutes to form a gel. In a high-speed blender, combine the flesh of 4 mangoes, psyllium husk, lemon juice, maple syrup (if using), vanilla extract, and the chia seed gel. Blend until smooth and creamy. Pour the filling into the chilled crust. Refrigerate for at least 6 hours or overnight to set.

For the topping:

Once the filling has set, arrange the thinly sliced mango on top in a decorative pattern. Optional to add dried shredded coconut.

Serve chilled and enjoy your low-fat raw vegan mango pie!

Scroll below to see pictures!!