Keeping things short and sweet my friends : this Raw Coconut Cream Pie rules.
It’s obviously something special because I never post twice in the same day! But since today is #rawwednesday on twitter, I thought I share this for any of my tweet-pals who wanted to give it a go. There’s no soaking required, and it takes all of 5 or maybe 7 minutes!
I feel like some kind of raw foodist super-hero chica extraordinaire (which I am *so* not!) because it’s really that good. I obviously can’t take credit for fruits and nuts being so delicious, but I can be thankful I took a risk and tried to create something I was craving! So easy, so quick, you’ve no excuses not to make one yourself!
Raw Coconut Cream Pie
- 3 small or 2 large Very Ripe Bananas
- 1.5 cups coconut, shredded
- pinch Celtic Sea Salt (optional)
- 1/4 teaspoons each of nutmeg and cinnamon
- 1 vanilla bean, scraped.
Toss everything into your food processor and blend to desired consistency, stopping to scrape down the sides. Place in a bowl and let chill in freezer while you make the crust…
Raw Coconut Cream Pie Crust
- 1/2 cup almonds (unsoaked)
- 1/2 cup to 1 cup walnuts (unsoaked)
- 3 or 4 of your favourite dates (soaked in water for about 30 mins if they aren’t moisty-sticky
- pinch Celtic Sea Salt
- 1/4 (or more) cinnamon
- perhaps a bit of water
Toss everything into the food processor (no, you don’t need to wash or rinse it, save the water, kids!), adding a little water if you need to. If you feel it needs a little more walnut goodness than add in another 1/2 cup. Pat pie crust into a 17cm/7in custard dish (or even on a plate, whatever’s clever!) and top with chilled Coconut Cream Filling. It’ll taste better if you let the whole thing chill for a little while, but it’s ok if you can’t wait – I couldn’t.
Makes aprox. 4 servings