As I am about to head out on my adventure to the Tree of Life, I wanted to post a super delicious recipe that was inspired by my beautiful daughter, Morgan.
The fillings for this recipe will need to be divided between two pie crusts, so make two crusts.
You can always freeze one pie to use for a summer party at a later date.
This pie will be the hit of your party.
Super fast and easy crust (make two):
7 pitted dates (soaked)
2 cups of almonds
1/4 teaspoon vanilla
1/8 teaspoon salt
To make crust:
In bowl of your food processor fitted with the "s" blade, process nuts, vanilla and salt until crumbly.
Add dates and continue to process until crust sticks together.
Press crust into greased (with raw unscented coconut oil/butter) 9 inch pan. If crust is too wet, place in food dehydrator for an hour.
Or place in a low heated oven for 20 minutes.
Strawberry cheesecake filling:
3 cups cashews (soaked)
3 cups strawberries (organic)
1 1/2 cups almond milk
1/4 cup lemon juice
3/4 cup raw local honey or agave
1 Tablespoon vanilla
2 pinches salt
3 Tablespoons lecithin
3/4 cup coconut butter/oil (melted in dehydrator on on stove at low temperature)
Blend all ingredients except lecithin and coconut butter/oil until smooth.
Add lecithin and coconut butter, blending until well incorporated.
Pour into prepared crust and set in fridge/freezer (for about an hour) until firm.
Key Lime Pie Filling:
3/4 cup lime juice
2 avocados
3/4 cup raw local honey or agave
1/4 cup + 2 Tablespoons coconut milk
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons lecithin
1/2 cup + 1 tablespoon coconut butter/oil (melted in dehydrator or at low temp on stovetop)
1 teaspoon Vitamineralgreen or spirulina (optional for a deeper green color)
To make filling:
Blend all ingredients except lecithin and coconut butter/oil until smooth.
Add lecithin and coconut butter, blending until well incorporated.
Pour into prepared crust and set in fridge/freezer (for about an hour) until firm.
Once set, spread a thin layer of meringue on to and decorate with lime slices.
Live Meringue filling:
3/4 ounce Irish moss (a sea vegetable you can order online at
www.rawguru.com)
1/2 cup water or coconut water
1 cup coconut milk
1/2 cup coconut meat (from a fresh baby thai coconut -- you can get them at Super 1 in Whitefish)
1/2 cup cashews (soaked and rinsed)
1/4 cup + 1 Tablespoon local raw honey or agave
1 teaspoon lemon juice
1 teaspoon vanilla
pinch of salt
1 1/2 teaspoons lecithin
1/2 cup coconut butter/oil (melted in dehydrator or on stove at low temperature)
Blend irish moss and water in blender until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla and salt.
Blend until smooth.
Add lecithin and coconut butter/oil until well incorporated. Pour into a wide, shallow pan and set in fridge for up to 3 hours. When set, top pie; and if you like, peak with the back of a spoon.
This pie may take a while and a little practice, but its well worth it!
Irish Moss or carrageen moss, is a sea vegetable that should be soaked overnight and rinsed well. It is about 10 percent protein and contains lots of minerals, it is especially rich in iodine and sulfer. Its also high in calcium and good for the libido. Yay!
In the confrontation between the stream and the rock, the stream always wins;
not through strength, but through persistence.
~Buddha
I love you!
