vrijdag 22 november 2013

Raw Berry Cream Pie + Raw Chocolate Crust (Kopie)

Inspired by Foodista, at the recommendation of Joanna
Makes one nine-inch-round pie

This pie didn’t get much attention in the post, but trust me, that’s not for lack of deserving it. Pure summer on a plate, it’s light, refreshing, sweet and airy. Plus, made of all raw ingredients, free of gluten and free of dairy, it’s ideal for entertaining, especially when you want to please a wide range of palates.

Crust Ingredients:
1 1/2 cup crushed pecans
1/2 cup dried unsweetened shredded coconut
1/4 cup raw cacao powder (or cocoa powder)
2 Tablespoons coconut oil (take from the cup in the filling ingredients)
1 Tablespoon raw honey

Filling Ingredients:
2 cups fresh berries (we combined blueberries, raspberries & strawberries)
1 cup raw cashews
2 tablespoons vanilla extract
6 Tablespoons raw honey
1 pinch salt
1 cup coconut oil, just melted (i.e., 75 degrees)—minus 2 Tablespoons for crust

Grind crust ingredients in food processor until almost the consistency of a nut butter (it will take a few minutes) and press into the bottom of a 9-inch springform pan (or another 9-inch-round cake pan or pie pan). Clean out processor.

Place all filling ingredients into food processor in order listed and blend until totally smooth and creamy.

Carefully pour filling on top of the crust and refrigerate pie for at least three hours.

Geen opmerkingen :

Een reactie posten