Easy and Guilt-Free Raw Vegan Pear Pie

Easy and Guilt-Free Raw Vegan Pear Pie

Well my bodybuilding competition is finally over which means it’s time to get back into my healthy vegan baking! Those of you who know me know that I’m a HUGE dessert addict and I still can’t believe I managed to give up sugar for so long in order to win that show!

And well, now that I have a greater understanding of dieting and calorie counting and all that other lame stuff that gets in the way of our taste buds, I have taken my healthy vegan baking to a whole new level!

Yes, I now bring you my first of many “diet-friendly & guilt-free vegan dessert” recipes featured in my very own eCookbook "Jacked on the Beanstalk: Plant-Based Fuel for Vegan Athletes." This one is raw and is enough for one individual-sized pie. The crust is made with hazelnuts – the often overlooked nut. Almonds and walnuts seem to get all the attention, but hazelnuts are also rich in unsaturated fat and a great source of protein, fiber and a variety of vitamins & minerals.

One of my favourite, go-to, vegan bodybuilding fruits is the pear. Packed full of fibre and antioxidants, adding more pears to your diet will benefit the health of both your immune and digestive system. Diabetes prevention, lowered cholesterol– there are many health benefits to eating more pears. What I like is that the glucose in ‘em gets converted quickly into energy which then boosts energy levels– making this little pie here the ultimate “pick-me-up” snack. And so incredibly easy to make! Enjoy!

Sam Shorkey’s Raw Vegan Pear Pie


– 1/2 cup hazelnuts

– 3 – 4 dates

– 1 tsp. ground cinnamon

– Just enough water to make a thick paste-like consistency

Combine nuts & dates in food processor. Add cinnamon & water until desired consistency is reached. Press down crust mixture onto the bottom of a shallow bowl or small pie pan.

Pear Filling & Glaze:

– 1 soft pear

– 1 tblsp. raw agave nactar

– 1/2 tsp. cinnamon

– Sprinkle of ginger and/or cardamom (optional)

Thinly slice pear and arrange on top of crust. Sprinkle spices over top then drizzle with agave.

– “Salsa Sam” Shorkey


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