Rockin’ Raw Raspberry Pie

Here’s a naturally sweet little pudding you and the ones you love will love!  There’s absolutely nothing wrong with having a sweet tooth or looking forward to a delicious dessert to complete a healthy meal but with science now telling us sugar may actually be worse than salt for raising blood pressure, it makes good sense to try and find recipes that deliver healthier but still delicious desserts, some of which may even be completely sugar-free.

Here at Yeotown we like our puddings as much as the next foodie so the challenge our cooks love to embrace is that of devising desserts that satisfy the craving for a sweet something to finish the meal but, where possible, avoid refined sugar altogether.

And with our new Rockin’ Raw Raspberry Pie – a lip smackin’ mouth watering and clever little take on a traditional Austrian Linzer torte – we’ve done that because although it is sweet, sweet, sweet, there’s not a grain of refined sugar anywhere near this dish.

This really is the perfect pudding for anyone wanting to boost their energy levels and sense of wellbeing and don’t worry if you don’t feel that you’re a whizz in the kitchen because our new step-by-step video guide holds your hand through each of the processes so you can be sure you’ll turn out a delicious and successful sugar-free dessert every time.

It’s delicious. It’s great for wellbeing and weight loss. It’s perfect as part of our award-winning Yeotox retreat menu. And it’s even got a great name: Watch our video here for how to make our amazing Rockin’ Raw Raspberry Pie or follow directions below.


This is our healthy version of a German/Austrain Linzer torte. We’ve given it a new name and a delicious refined sugar-free twist. Enjoy!

For the raspberry topping:
400g raspberries
1 tablespoon chia seeds
1 dessertspoon agave syrup (light)

For the raw ‘pastry’ nut base:
1 cup Hazelnuts
1 cup Pecans
80g Dates, stoned and roughly chopped
1 dessertspoon creamy coconut butter
Juice of half a lemon

You will need one loose-bottomed tart tin, 9” or 10” diameter.
Food mixed/blender to chop the nuts


Make a raspberry and chia seed jam which will become the filling of your torte. Crush 200g of raspberries in a bowl and then add the dessertspoon of agave syrup. Stir one tablespoon of chia seeds and one tablespoon of warm water into the mix and set aside for 15 minutes whilst you make the nutty base. This mix will thicken as the chia seeds soak up the raspberry and Agarve juices.

To make your raw ‘pastry’ nut base, blitz the halzenuts, pecan nuts and roughly chopped dates in a blender. Be careful to do this in stages to avoid turning the mix into a nut butter. Blitz in short 2-3 second bursts until you are left with a mix the texture of coarse crumbs.

Add one generous dessertspoon of creamy coconut butter to the date and nut base mix. If you are taking the coconut butter from the fridge, you will need to soften it and warm to room temperature. Once softened, mix with the nuts. Add the juice of half a lemon and mix again.

You are going to line your torte tin with this nut mix by gently pressing the mix onto the base of the tin and up the sides to make a small edge. Use the back of your spoon to do this. If the nut mix starts to stick, simply coat the spoon back with a little rapeseed or olive oil. Once you have shaped your base, put it in the fridge for 10 minutes.

Take the base out of the fridge and spoon your raspberry and Chia seed ‘jam’ filling into the tin. Spread out evenly and decorate with the remaining 200g of raspberries.

Put the Rockin’ Raw Raspberry Pie into the fridge for at least two hours before serving. Once you are ready to serve, gently release the sides but leave the pie on the base to serve.

Delicious! And refined sugar-free! ♥ Thank you for sharing Yeotown!

Read the full recipe on their website

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