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

Directions:
MAKE THE 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.

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

CHILL & WAIT:
Carefully pour filling on top of the crust and refrigerate pie for at least three hours.
http://foodloveswriting.com/2012/05/25/raw-berry-cream-pie-raw-chocolate-crust/#more-11231

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