Friday, May 2, 2008

Rawreo Pie


I'm on a pie kick at the moment. This rich baby features a dark, bittersweet base reminescent of an oreo cookie crust, topped with a vanilla cream filling and drizzled with dark chocolate. How amazing that such a decadent treat is full of nutrition! A chocolatey, creamy, dark and dreamy dessert that is -gasp- good for you.

My partner's dad said it reminded him of his mother's coconut slice, which is a sweet, custardy Aussie dessert. I wonder if they have even one common ingredient?

Rawreo Pie

Crust
3/4 cup carob powder
1 cup brazil nuts
1/2 cup dates
4 Tbsp coconut butter
1 tsp vanilla extract
1/4 vanilla pod
1/2 tsp cinnamon
1/4 tsp salt

Process in food processor; the nuts will get crumbly and the mixture become sticky (like a pie crust...). When it just begins to come together, press into a 9" square or round pie pan and refrigerate.

Cream
1 1/4 cup cashews
1/2 cup almond paste
2 Tbsp agave nectar
2 Tbsp coconut butter
1 cup coconut cream or milk
1 tsp vanilla extract

Mix in blender until really smooth. Spread over crust using a rubber spatula.

Chocolate topping
1 Tbsp raw cacao powder
1 Tbsp coconut oil
1 tsp water
1 tsp agave nectar

Mix all ingredients and stir until smooth. Drizzle over cream in desired pattern (I wanted to do marbling, but ended up with something a little more Jackson Pollack).

Refrigerate the entire pie until firm. Dig in - no guilt allowed!


2 comments:

malilies said...

Hey, your blog looks awesome:) What do you mean by 'almond paste'? Is it almond butter? thanks.

The Raw Gastronome said...

Thanks malilies! Yes, almond paste is almond butter.

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