Raspberry coconut pie (Vegan, Raw)

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This pie recipe was a real –  try out – last minute decision – I have to make up something really quickly – pie. Last Friday I organised a party for my friends as it was my birthday and I made some dishes for a kind of ‘walking dinner’ and of course I wanted to end it with sweets. So there was chocolate of all sorts, cookies, dates and.. this pie! Vegan – glutenfree – sugarfree raspeberry coconut pie. YUM!

Ingredients for the base:

  •  150 grams of pitted fresh dates
  • 125 grams of oats
  • 25 grams of shredded coconut
  • 50 grams of nuts, I used cashews
  • pinch of cinnamon and salt

Ingredients for the filling:

  • 500 grams of raspberries
  • 170 grams of dates
  • 30 grams of flaxseeds
  • 60 grams of chiaseeds,
  • 25 grams of coconutsugar,
  • 50 grams of coconut oil
  • ¾ ripe banana (brown spots, brown spots! )

Coconut cream layer:

  • 30 grams of shredded coconut
  • one handful of cashewnuts
  • about 6 pitted dates
  • pinch of vanilla powder

Recipe instructions:

You want to start off making your base. I think this is the easiest part: Just blend all ingredients together in a mixer! The mixture should look approximately like the picture below. Then you want to press it into your pie form.

The next step is the filling. If you use frozen raspberries, first ‘unfreeze’ them. It did I by heating them in a pan as I had no time. You can also just de-freeze them at room temperature. Just takes a little bit longer ;).

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The next step is to make sure your coconut oil is soft. If you have heated the raspberries in a pan, you can skip this step as the heat of the berries will soften your coconut oil. If your raspberries are at room temperature, the coconut oil will remain ‘hard’, making it more difficult to smoothly combine it with the filling mixture. To smoothen the coconut oil there are different possibilities, depending on what you prefer. You can for example heat it in a pan, au bain marie, or in the microwave. Remember if you want the pie to be raw, heat should not exceed 45 degrees celsius and coconut oil needs to be 25 degrees or more to melt. So make sure you stay within this range.

Now you can put the coconut oil and berries into your blender together with all the remaining ingredients and mix until smooth.

It depends per person, but I prefer to blend until most of the chiaseeds and flaxseeds are gone and the mixture is smooth. Poor this mixture into a bowl and allow it to set. If you have a lot of time, just leave it in the fridge and poor it onto your base right before serving. If you don’t have a lot of time, let it set for about 20 minutes, put it on top of your base and put it in the freezer for another 10 to 20 minutes and serve right away.

Of course, I haven’t talked about the coconut cream layer yet. It is very well possible to serve the pie without but if you want that extra bit of fun added to your pie you, again mix all ingrients listed together and add water until you’ve reached the desired consistency. It depends on how ‘wet’ your dates are. You want to reach a consistancy similar to frosting. Before serving the cake, add this mixture on top with some extra shredded coconut if you like, and enjoy!

  • Side note: You can keep this pie in the fridge for another 3 days or so if you don’t manage to finish it all in once;)
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