Raw Coconut Cream Pie

Recently I have been really inspired to make raw desserts.  Maybe its the change in the weather, but I want dessert all of the time and I want it cold and I don’t want it to make me feel heavy and full.  And the best way that I have found to get all of this yummy goodness is with raw desserts…..and, the best part is they are really good for you.

I was really inspired a few months ago with a raw carrot cake I had at local Pittsburgh restaurant, Eden.  Then I was further inspired by this raw brownie recipe I recently made for a friends birthday.  Let me tell you, they were both divine.  So, I wanted to experiment a little and I came up with this recipe for a raw coconut cream pie.  I served it to a group of friends the other day and it was very well received.

You will need:

For pie,

1 cup raw cashews, soaked at least four hours

1 cup walnuts, soaked at least four hours

1/2 cup shredded coconut

3 Tbs. maple syrup

1 Tbs. lemon juice

1 Tbs. raw cacao powder

For frosting,

1 creamy part of a can of coconut milk, separate the water out by refrigerating for at least two hours

3 Tbs. coconut spread

1 Tbs. powdered sugar, or stevia, or some other sweetener

 

To make:

 

Place the soaked nuts, coconut, maple syrup and lemon juice in a food processor.  Puree until smooth.  Sprinkle with cacao powder.

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Place in freezer for at least two hours.

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In a bowl, add the creamy part of the coconut milk, the coconut spread and the sweetener.  Beat with a hand mixer until super creamy.  Pour over top of the pie that has been frozen.  Put back into the freezer for at least another two hours.

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Cut and enjoy.

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