Banana Coconut Cream Pie

 

 

Coconut is a sacred fruit in the vegan and raw food world.  Coconuts so regularly appear in my diet that I find myself in the produce aisle, a coconut in each hand, comparing weights to find the heaviest and most prize specimens in the bunch!  A good coconut will have a nice bit of heft for the size, this way you know that your coconut will have solid, thick and hearty meat inside.  Coconuts are a magical food (well, seed actually) and I am a firm believer in the power of the coconut to heal, provide nourishment, and soothe the soul.  They offer high doses of fiber, are low on the glycemic index scale, and can help speed up your metabolism!  These glorious nutrient powerhouses offer high health benefits but they also nourish the soul!  Coconut water nourishes mind body and soul by hydrating our bodies, beautifying our skin, and bring us closer in connection with our food.  Drinking the vital life fluid of a giant seed offers us grounding, centering, and appreciation with every sip.  So go ahead, crack open a big beautiful coconut and enjoy! 

 

 

 

 

 

 

Bananas and coconuts are a raw foodists dream!  I'm only about 70% raw and I love these fruits!  I had wild coconuts and bananas for my first time in the Whitsunday Islands (pics above) and it was a life changing experience.  Going to the Earth, to the tree, to the soil, to the source and plucking the food that we put in our bodies is an affirmation of health and gratitude that forever changes our relationship with food.  If you have ever tilled the soil and planted your own garden then you know what this feeling is; the powerful connection which binds us to our food and through our food, to our planet and our very experience.  Taking time to appreciate the practice of planting, growing and harvesting will forever connect the cycle of life to your present and to your digestion!  If you don't have a garden, I highly suggest seeking out foraging classes or gathering wild foods if possible.  If these aren't possible, then take time in your food preparation and work with whole foods, in their unaltered state, and appreciate what bounty the Earth has given for you to enjoy. 

 

This recipe works with many delicious and whole foods ~ coconut, dates, cashews, bananas, vanilla beans ~ these gorgeous ingredients provide a strong visual connection to our food while we prepare it.  Take note of where your food comes from, how it smells as you work with your ingredients, and appreciate all that these flavor combinations have to offer.  If you haven't given up dairy, this pie might just change your habits forever.  Let's get started!

For the crust:
2 cups raw nuts such as almonds, walnuts, pecans or a combination
1 cup shredded coconut
9 large medjool dates, pitted, chopped
 
For the Filling:
1 1/2 cup cashews
1/2 cup coconut oil, melted
1 cup coconut milk
7 dates
1/4 cup lemon juice, freshly squeezed
5 bananas (1 for blending, 4 sliced)
1 pinch vanilla bean, scraped OR 2 tsp. vanilla extract
1/2 tsp. salt
1 batch of coconut whipped cream
 
Method for the crust:

Using a food processor fitted with the "S" type blade, add the nuts and pulse until the nuts are chopped into small pieces.  Add the coconut and the dates and pulse again until the mixture forms a dough ball.  This shouldn't take very long.  If your dough isn't sticking together, add an extra date or two.  Take a pie pan and line with plastic wrap.  Press your crust into the pie pan.  Cover and refrigerate while making the filling.

 

Method for the filling:

In a food processor fitted with the "S" type blade or a Vitamix blender, blend all ingredients expect the 4 bananas for slicing.  Blend until smooth and creamy.  Take your four bananas and slice them.  Pull the pie crust from the refrigerator.  Lay one layer of sliced bananas on the base of your crust.  Add a layer of filling and then top with more banana slices. Top with a thin layer of the filling.  Make sure to cover all the banana slices since the lemon juice in the filling will keep the banana slices from oxidizing.  Cover and refrigerate overnight. 

Coconut Whipped Cream Method:
Flesh of one to two young coconuts (how to open a coconut)
3 dates, pitted, chopped OR 1/4 cup raw coconut nectar OR 3 Tbsp. maple syrup
1/4 cup raw cashews, ground into flour (use a coffee grinder)
1 Tbsp. vanilla extract
1/4 cup coconut water
 
Add all ingredients to a high speed blender or food processor and blend until whipped cream forms!

To serve:
Top with an ample layer of coconut whipped cream and more shredded coconut.  Slice and enjoy!

 

Raw Pumpkin Pie with Coconut Whipped Cream

Happy October!!! I just love Fall and the changing of the seasons, an ushering in of brilliant oranges, yellows, and reds annnnnd I love pumpkins! Carve them, decorate with them, eat them, and save their seeds for next year!  Pumpkins are versatile and for centuries cooks around the world have been mashing, baking, sugaring, and roasting pumpkins.  Today we will uncook our pumpkin! Did you know that Sugar Pie Pumpkins and their seeds can be consumed raw?  The flesh is naturally very soft (unlike other squashes) and is very easy to blend up.  We will be using this variety of pumpkin for our dessert and they can be found in the produce isle of the grocery store.  I would not recommend buying them at a pumpkin patch :).  If you have a green thumb, pumpkins are very easy to grow, actually all squash is easy to grow and you will get boat loads of squash per plant!  My little pumpkin came from my garden harvest today:

If there is anything else that gets me thinking about Halloween, other than bright orange pumpkins in the garden and tall whispy corn stalks, is black cats!  Here is my living Halloween decoration!!

Enough about Halloween, let's talk pie.  This pie is creamy, rich, and very much like it's baked version.  However, this masterpiece is fully Raw and fully ALIVE.  Loaded with enzymes, minerals like zinc, and iron this so called indulgence will give you energy, glowing skin, and a mighty fine dose of nutrients.  Since we are using raw coconut nectar (found in either the health food isle or next to the honey at the store) this is a low glycemic dessert!! Yay!! Here we go, one awesome festive pie coming up:

Ingredients:

Chocolate Cashew Cookie Crust:   (or try my basic No Bake Choclate Pie Crust)
1 cup cashew flour (put raw cashews in food processor and process until you have a fine flour)
3/4 cup oat flour (grind raw oats in a spice grinder until you have a fine powder)
1/4 cup raw cacao powder
1/2 tsp. blue green algae (optional but you won't be able to taste it)
1/4 tsp. sea salt
1/4 cup maple syrup
1/2 cup Creamy Chocolate Frosting

Coconut Whipped Cream (1/2 vanilla, 1/2 chocolate):
Flesh of two young coconuts (how to open a coconut)
3 dates, pitted, chopped OR 1/4 cup raw coconut nectar OR 3 Tbsp. maple syrup
1/4 cup raw cashews (soaked 4 hours)
1 Tbsp. vanilla extract
1/4 cup coconut water
1/4 cup raw cacao powder

Pumpkin Filling:
1 cup raw cashews, soaked 8 hours, rinsed
1/4 cup raw pumpkin seed butter
1 to 1 1/2 cups raw sugar pie pumpkin (skin removed, seeds removed, cubed)
3/4 cup almond milk
1/2 cup raw coconut nectar OR maple syrup
1 tsp. vanilla extract
1/4 cup coconut oil, liquid (place jar of coconut oil in a sauce pan with water in it, warm on stove)
2 tsp. cinnamon
dash of nutmeg

Pie Crust Method:

Add all dry ingredients to food processor.  Pulse to mix.  With the processor running, slowly add maple syrup and process until a dough forms.  Place dough in bowl.  Gently fold in creamy chocolate frosting.  Take a standard pie pan and line with plastic wrap (this will allow you to lift the pie out easily when ready to eat). Gently press the dough into the pan to form a crust.  Place in freezer overnight to harden.

Coconut Whipped Cream Method:

Add all ingredients EXCEPT cacao to a high speed blender.  Blend until creamy.  Remove half of the whipped cream and place in a bowl in the refrigerator to firm up a bit.  To the other half, add the raw cacao and blend.  Place in bowl and allow to cool before adding to your piping bag.  It will hold shape better for frosting when it is cool.

Pumpkin Filling Method:

Add cashews and pumpkin to food processor.  Process until smooth.  Add remaining ingredients and process until smooth and creamy.  Pour filling into prepared pie crust.  Let chill in refrigerator overnight before adding the frosting. 

Decorating Method:

I used a piping bag with two different tips but if you do not have this, take a plastic bag and cut a tiny bit off one of the lower corners.  Put whipped cream in the bag and use as piping.  Another option is to place a small dollop of the whipped cream with a spoon on each slice before serving.  If this is your option, allow the whipped cream to warm and soften for about 15 minutes after removing from refrigerator before spooning it up.

To Plate: A slice, a dash of cinnamon and maybe a little chocolate or vanilla vegan ice cream :)

Enjoy and Happy Fall!!! Thank you for stopping by!!