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Coconut Kream Pie with Carob Fudge on Almond Crust from Ani's Raw Food Kitchen
Crust:
2 C. raw almonds
2 C. pitted dates
1 tsp. sea salt (optional or use less)
Pulse the nuts in a food processor, then add dates a little at a time... keep pulsing until they begin to stick together. Press into a pie plate and set aside.
Fudge:
1 C. pitted dates
1/2 C. raw carob powder (or, cacao ~ not cocoa ~ if chocolate doesn't bother you)
1/4 C. extra virgin olive oil
2-4 T. water ( I used a lot more, so start there. You want it fudgey yet, spreadable)
I have a VERY strong blender yet, next time, I'd put this in a food processor. Use half in the pie crust (I used it all because it would be waaaaay too thick to spread on the cream. In the book, she's calling it "syrup"... it's not; it's fudgey).
Kream:
Fresh meat from 3 Thai baby coconuts, about 3 cups
1/2 C. pitted dates
1 C. filtered water, as needed (or more)
You want this as thick as you can make it.
Place coconut meat and dates in a heavy duty blender and blend. Add just enough water to make a smooth coconut kream. Scoop into the crust on top of the fudge.
She says "to serve, drizzle remaining syrup (fudgey stuff) on top of the pie. I'm figuring if it was that liquidy, it wouldn't hold in the pie.
I sprinkled shredded coconut on top and added some sliced fresh peaches dipped in lemon juice.
Alternative Kream:
2 C. raw cashews
1 1/2 C. water
1/4 C. pitted dates
1/2 C. shredded dried coconut or fresh coconut
Blend cashews and water until smooth. Add dates and coconut and again, blend until smooth.
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