This is a modified version of my favourite cake at The Green Door restaurant in Ottawa, Ontario.
750 g firm silken tofu 1/2 cup almond butter 1/2 cup maple syrup* 1 cup lemon juice 2 tbsp lemon rind 2 tbsp vanilla 2 tbsp arrowroot pinch sea salt Put above in a food processor. Blend until smooth. Pour into pie crust (see below) or for crustless pie, into oiled glass pyrex dish. Bake into 350 degree oven for 30 minutes. The edge should be brown and the center still a bit soft. Allow to cool and set for two hours, then put in fridge. Serve with raspberry sauce (see below). Pie Crust Put 1 cup oats in food processor and blend briefly to create coarse particles.
Add 1/2 cup whole wheat flour, 1 tsp cinnamon 1/2 tsp sea salt 1/2 cup oil, 3 tbsp cold water 2 tbsp maple syrup* and blend again until creates soft dough. Take dough out and press into pie plate. Bake 350 degrees for 15 minutes. Raspberry Sauce Put one cup berries, 1 tbsp brown sugar, 1 tbsp lemon juice in a small pot. Boil for 15 seconds then allow to cool. Stir and serve.
* may substitute brown sugar dissolved in a bit of water