A Cool and Captivating Treat: Yves Klein Blue-berry Cashew Pie
Summer is the time for vibrant colors, refreshing flavors, and delightful indulgences. What if we told you there's a dessert that not only satisfies your sweet tooth but also mesmerizes your senses with its stunning Yves Klein blue hue? Meet the Yves Klein Blue Frozen Raw Vegan Gluten-Free Blueberry Cashew Pie, a culinary masterpiece from Loria Stern's cookbook, Eat Your Flowers. This pie is not only visually striking but also naturally colored with blue spirulina, making it a perfect summer dessert that's both delicious and guilt-free.
The Allure of Yves Klein Blue:
Yves Klein was a visionary French artist known for his iconic use of a mesmerizing, intense blue hue. Inspired by his artistry, this pie captures the essence of Yves Klein Blue and translates it into a delightful culinary creation. The vibrant blue shade not only adds a captivating visual appeal but also enhances the overall experience of enjoying this refreshing summer treat.
Raw, Vegan, and Gluten-Free Goodness:
For those with dietary restrictions or a love for plant-based cuisine, this pie is a dream come true. Made with raw, vegan, and gluten-free ingredients, it caters to a wide range of dietary preferences. The crust is a combination of wholesome nuts, dates, and coconut oil, providing a satisfying crunch and a hint of natural sweetness. The filling, crafted from creamy cashews, luscious blueberries, and a touch of maple syrup, creates a velvety-smooth texture that melts in your mouth.
The Magic of Blue Spirulina:
What sets this pie apart is its natural coloring agent: blue spirulina. Derived from blue-green algae, blue spirulina is a superfood renowned for its vibrant blue color and numerous health benefits. By incorporating this natural pigment, the Yves Klein Blue Frozen Raw Vegan Gluten-Free Blueberry Cashew Pie achieves its stunning hue without the need for artificial additives or dyes. It's a testament to the power of nature in creating beauty both inside and out.
A Symphony of Summer Flavors:
This pie is not only visually captivating but also a symphony of summer flavors. The juicy blueberries provide a burst of sweetness and tang, perfectly complementing the creamy richness of the cashews. Every bite offers a refreshing sensation that embodies the essence of warm summer days. It's a dessert that not only satisfies your taste buds but also leaves you feeling light and refreshed.
The Yves Klein Blue-berry Cashew Pie is a testament to the harmonious union of artistry, flavor, and health-consciousness. From its captivating Yves Klein blue color to its deliciously smooth filling, this dessert embodies the essence of a perfect summer indulgence. With its raw, vegan, and gluten-free qualities, it caters to diverse dietary needs while celebrating the natural beauty of blue spirulina. So, treat yourself and your loved ones to this captivating dessert, and let it transport you to a world of refreshing flavors and visual enchantment.
Blue-Berry Cashew Pie Recipe
Filling: 11/2 cups (225 g) raw cashews 2 tablespoons (30 g) fresh lemon juice (from about 1 lemon) 1/2 cup (114 g) coconut milk 1/3 cup (72 g) coconut oil, melted 1/4 cup (60 g) pure maple syrup 2 tablespoons blue majik spirulina 1/2 cup (80 g) fresh or frozen blueberries Crust 3/4 cup (170 g) pitted dates 3/4 cup (170 g) dried apricots (or any other dried fruit!) 3/4 cup (83 g) raw pecans (or the nut of your choice!) Pinch of kosher salt Soften the cashews with the quick-soak method. Put them into a tall cylinder or glass mason jar and pour in boiling water until the nuts are covered by at least 2 inches of water. Let sit for 20 minutes and up to 1 hour. In the bowl of a food processor, blend all the crust ingredients until the mixture forms into a ball and starts pulling away from the edges. Line a 9-inch tart pan (preferably with a removable bottom) with the crust mixture, patting down until it evenly lines the bottom and sides of the pan. Set aside in the freezer. Strain the cashews and place them in a medium bowl. Pour in the lemon juice, coconut milk and oil, maple syrup, and blue spirulina, then use an immersion blender to blend until completely smooth. Add a touch more liquid if the mixture is too stiff. It should be the consistency of a thick smoothie. Scatter blueberries onto the bottom of the frozen crust. Pour the cashew filling on top and smooth with an offset spatula to the same height as the crust. Then, decorate with more blueberries. Freeze until set but not hard, about 1 hour, or until completely firm. Cut the cheesecake into wedges with a hot knife and serve cold. Store leftover cheesecake in an airtight container in the freezer for up to 1 month.
