Raw Cherry Pie With Macadamia Crust - cooking recipe

Ingredients

FOR THE CRUST
3 cups macadamia nuts
1/8 teaspoon sea salt
FOR THE CHERRY FILLING
2 1/4 ounces Irish moss (weight)
1/2 cup lemon juice (plus 2 tbsp. more)
1/2 cup agave syrup (plus 2 tbsp. more)
4 tablespoons vanilla extract
11 1/2 ounces cherries (pitted)
1/8 teaspoon sea salt
18 ounces pitted cherries (chopped)

Preparation

FOR THE CRUST:
Carefully pulse the macadamia nuts and sea salt together in a food processor.
Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
TO MAKE THE FILLING:
Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
Pour onto your macadamia nut crust and smooth evenly.
Set the pie in the fridge or freezer until set up.
FOR THE LATTICE:
Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8\" thick.
Carefully cut out your strips 1/2\" wide and lift them with a knife onto the top of the pie creating a lattice effect.
Cover and Put into the fridge for up to 4 days.
Bon Appetit!