Raw Mini Pie Challenge

Now that we’re at the peak of the summer season, the abundance of fresh produce gives us reason to create new recipes that don’t involve turning on the oven. With that in mind, Lisa and I have a new recipe challenge for you: raw mini pies!


Raw foodies will agree that raw pies are much easier to make than traditional baked versions, and we’re hoping you can come up with a winning recipe. Flavours can range from old-fashioned classics like apple or pumpkin pie to unique results of your own creation, utilizing local, seasonal ingredients or other delicious flavours. From fruity to chocolaty, nutty to creamy, the sky is the limit when it comes to formulating your perfect pie recipe. Luscious toppings and sauces can also make your pie a showstopper.

Just in case you missed the last two recipe challenges, they have resulted in a collection of sensational sweets that may inspire you to join the fun. (Did we mention there are prizes, too?) A quick look around the web will show that some pretty fantastic pies have already been discovered: Lisa’s OMG applie pie, Susan’s strawberry cream pie, Heathy’s pumpkin mousse pie, and Lori’s California mud pie. So are you ready to get started?

Just like our previous challenges, we’re asking that you use only raw ingredients that have not been heated beyond 118 degrees. Nothing that comes in a can, no soy, no store-bought coconut milks, almond milk, oat milk or rice milk sold in tetra packs will be allowed. Instead, look for raw nuts, fresh or dried coconut, seeds and dried fruits that can be turned into milks or flours. You can use coconut sugar, stevia, raw agave, lucuma, dates, raisins or maple syrup (an allowable exception to the raw rule) to sweeten your mini pies. Feel free to play with fresh fruit, raw cacao or dried spices and have fun inventing new flavour combinations.

How to enter: [This contest is over. Thanks to everyone who entered!]

1. Create your own version of a mini pie, using only raw, vegan ingredients. Your mini pies should include a crust and filling. The “mini” sizes and number of pies are up to you, and you’re welcome to submit more than one recipe.

2. Blog about your mini pie creation, including the full recipe and photos, and then come back and let me know via the comment section below. Remember to leave a link back to your post, which Lisa and I will check out and judge. We will also grab one of your photos to include in the entries roundup post at the end of the challenge.

3. To be entered in the challenge you need to post your entry by Friday, September 2, 2011 at midnight. Lisa and I will look through all the entries and narrow them down, using the criteria below, to three finalists. We will recreate the three finalist recipes, host a tasting party with friends and select a winner.

Judging criteria:

  • Enticing flavour profile
  • Use of local, seasonal ingredients 
  • Overall presentation


  • The three finalists will be in a feature post on my blog and Lisa’s (we will recreate the recipes and photograph them).
  • First Place winner will receive a one-year subscription to VegNews magazine.
  • Second Place winner will receive a $25 gift card for Vegan Essentials.
  • Third Place winner will receive a copy of Rawmazing‘s gorgeous, full-colour Rawmazing Desserts e-book.

We can’t wait to see what you create. Have fun and good luck!



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