Recipe - Raw Coconut Cream Pie

Updated: Jul 26

I love to make healthy desserts. I used to be addicted to sugar, and raw desserts helped me to overcome that addiction.

Sugar cravings can be one of the most challenging obstacles to overcome when starting a more nutritional diet.

The fact of the matter is that sugar is addictive. Eating sugar stimulates the production of dopamine in the brain, which sends pleasure signals throughout the body. When you come down from your sugar high, your dopamine levels fall, and you’re likely to reach for those sugary foods again to feel happy.

If you're trying to reduce your sugar intake, or looking for a healthy way to satisfy your sweet tooth, this recipe is for you.

I hope you have the opportunity to make it. Enjoy it!



The recipe is one of Matthew Kenney's favourites. Kenney is a global pioneer of plant-based cuisine.

Macadamia crust .Banana creme.Coconut Custard.

Serves 12

Macadamia Crust

2 cups macadamia nuts.

2 cups rolled oats

1 cup dates

1/2 cup maple syrup

1/2 cup coconut oil

1 cup shredded coconut

1/4 teaspoon salt

Pulse all ingredients in a food processor until a ball of dough is formed. Mold the dough into a 10-inch tart pan , making surte the crust is pressed as evenly as possible across the base and up the sides of the pan /

Banana creme filling

3 cups cashews, soaked

2 cups bananas, mashed

1 cup agave

2 teaspoon vanilla extract

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 cup coconut oil, melted

In a high speed blender , blend all the ingredients, except the coconut oil, until smooth. Reduce the speed to low and slow add the coconut oil. Transfer the filling to the prepared macadamia nut crust and refrigerate.

Coconut Custard

1 1/2 cup cashew , soaked

1 cup coconut meat

1 cup water

1/2 cup plus 1 tablespoon agave

1 teaspoon lemon juice

1/4 teaspoon salt

1 cup coconut oil, melted

In a high speed blender , blend all the ingredients, except the coconut oil, until fully combined and smooth. Reduce speed to low and slow drizzle in the coconut oil. Pour the coconut custard over banana Creme Filling in the prepared macadamia nut crust and refrigerate until ready to garnish and serve.

Assembly

2 ripe bananas

3/4 cup dried coconut ( garnish)

Slice pie into 12 slices . Since ripe bananas thin , about 1/4 inch thick, shingle on top of pie slices, and sprinkle with dried coconut











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Viviana Albarracin, HHC, CBP

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