Sigur Ros Recipe

 Illustration by Pheobe Wahl

Sarah and I made Jonsi and Alex’s raw strawberry pie recipe from Venue to Menu yesterday afternoon. It’s, essentially, a really really delicious raw food cheesecake which I’ve always preferred to normal cheesecake because it’s tangier, less cloying and you don’t feel you’re going to die of sugar/cake/biscuit overload afterwards.

We’ve both tasted our fair share of raw treats (I’ve stood in the raw/vegan cake section of Wholefoods with Sarah for hours upon hours) but this was by far one of my favourites. It’s a super quick recipe with little prep time and ingredients so it’s a pleasant breeze to make. Here’s the recipe! (Note: We swapped out almonds for walnuts but a nut is a nut is a nut)


Crust: Blend or cut these things one at a time and make into a dough.

  • 1 cup Almonds (or Walnuts in our case)
  • 1 cup Coconut
  • 1 cup Dates
  • 2 tbsp Coconut Oil
  • Pinch of Salt

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Cream: Blend these things into cream

  • 2 cups Coconut
  • 2 cups frozen Strawberries (we used some Rasberries too)
  • 1/2 cup Agave
  • 2 tbsp Coconut Oil
  • Pinch of Salt

Refrigerate for two hours in the fridge. Mmmm…..


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