Raw Key Lime Pie

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Raw Key Lime Pie
Crust:
1 cup shredded coconut
1/2 cup almonds (soaked & dehydrated)
1/2 cup macadamia nuts
1/4 cup pitted dates
1 T coconut oil
pinch Himalayan salt
pinch cayenne pepper
1. Puree the shredded coconut until it becomes like flour.
2. Put in remainder of ingredients and puree until nuts are fine and crust binds together.
3. Shape into a 9″ torte pan

Filling:
2 cups young coconut meat (about 4 coconuts)
1/2 cup coconut palm nectar OR xylitol (or to taste)
1 cup coconut oil
1 green zucchini, chopped
the peel only from 1 more zucchini
Zest of 1 lime
2 T lime juice (approx 1 lime)
1. Blend coconut, sweetener and coconut oil together until smooth and creamy.
2. Remove 1/2 cup of the white coconut mixture. Add the zucchini, lime and lime zest, and blend again until smooth.
3. Reserve 1/8 cup of the green filling into the pie crust and let set for up to 1 hour in the refrigerator
4. Keep the white coconut mixture at room temperature, and after the green layer sets in the refrigerator, spread the white layer on top of the green layer.
5. Decorate with lime zest.
6. Refrigerate for 2 or more hours before serving.

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Chia Seed chocolate pudding

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Chia Seed chocolate pudding
(Makes 2 x 3/4 cup serves)

1/4 cup dates
1/4 cup cashews
3 T carob powder (or cacao)
1 1/4 cups water
1/4 cup chia seeds
Garnish 1/4 cup frozen raspberries
& shredded coconut

1. Put dates, cashews, carob & water in blender and blend till you have a creamy milk.
2. Transfer to a bowl or jug. Add the chia seeds and mix quickly & well.
3. Put in fridge for 1-2 hrs. The seeds will expand & this will thicken the pudding.
4. Stir & serve in glasses with a garnish of frozen or fresh raspberries and a sprinkle of shredded coconut.

Raw Summer blueberry cheesecake

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Raw Summer blueberry cheesecake
Adapted from Be good organics

1 1/4 cup almonds
1/2 cup dessicated coconut
1/2 cup medjoul dates, pitted (soak if using regular dates)
Zest of half a lemon
1/2 tsp vanilla powder
1/4 tsp sea salt
1 T coconut oil

Cream filling:
2.5 cups cashews (soaked 2 hrs then drained)
1 cup coconut cream
Juice of 1 lemon
1/2 cup light coconut nectar
2 T cacao butter
1/4 tsp sea salt

Blueberry filling:
2.5 cups fresh blueberries
2 tsp psyllium husk (or 1/4 cup coconut oil substitute)

1. Line a cake tin (with removable bottom) with a circle of baking paper cut to fit.
2. Add all base ingredients to processor and process till crumbly and fine. Should hold together. If not add 1 T water or date juice. Place into cake tin. Press in firmly and place in freezer.
3. Cream filling. Blend until super creamy and smooth. Pour half mixture into cake tin.
4. Blueberry filling: Add blueberries in and blend till combined. Pour in cake tin.
5. Put in the freezer for 3 hours or overnight. Then leave in the fridge to soften before serving