With Thanksgiving only a few days away here in the United States, we are excited to share another vegan, sugar & gluten free desert recipe following Cara’s fruit-topped cheesecake, to be sitting pretty at your table this year.
This recipe is also from the book – Love On A Plate – which is filled with plant-based recipes which do not require cooking, also know as raw food. For raw food enthusiasts, this is a book which will nicely complement others in your library. Or, if you appreciate the benefits of uncooked food from time-to-time and need some inspiration, then Love on A Plate is a good place to start.
Raw Food Way of Life
The idea behind this lifestyle, is that if meals are heated above a certain temperature (approx. 118 degrees) enzymes in the food are destroyed, thus compromising the life enhancing nutrition which is provided otherwise – basically, you want to get all the good you can from the food that you eat and keep it as pure as possible. A diet such as this, is made up of grains, seeds, nuts, beans, fruits and vegetables, with the aim of eating the majority, if not all food uncooked.
People who follow a raw food diet report less disease, more energy, feeling younger, (like a turning back of the clock, rather than aging feeling), and an overall sense of heightened wellness.
However, if you are not quite there yet, and are curious as to what a raw food diet offers, you can reap some of the benefits by cooking foods on a lower temperature for a longer time, which will avoid carcinogens that are produced at high temperatures. Or, you can try substituting meals you would usually cook, with ones you do not need to cook, like a salad or this recipe right here, the Pink Passion Pie.
Pink Passion Pie
- 3 cup Brazil nuts
- 3 tablespoon coconut oil
- 3 tablespoon maple syrup
What to do
- Put brazil nuts into a food processor and pulse chop for 4 seconds, 3 times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces
- Pour into a bowl with maple syrup and stir, mixing very well
- Brush a spring form pie pan with coconut oil and press the brazil nuts into the pan forming a very thin crust. So thin, it is one more push away from cracking. It’s optional if you want to go up the side of the pan
- Set Aside
- 1.5 cups coconut meat
- 1.5 cups coconut oil
- 1.5 cups unsoaked cashews
- 1.5 – 2.75 cups maple syrup (depending on your preference)
- 2 teaspoons vanilla
- 6 cups of pomegranate seeds (or any fruit)
- 3 tablespoon chopped purple beetroot (for color)
What To Do
- Place all filling ingredients in blender and blend on high for 7 seconds or until creamy
- Place a medium size colander over a large bowl and pour filling through the colander to remove the hard seed bits from the pomegranate. Discard the seeds
- Pour filling into pie crust
- Put into freezer for 25 minutes to set, and then refrigerate
- When ready to serve, release pie from the pan, place on a plate, garnish (see below) and slice to serve
Place one bag of thawed frozen raspberries in blender and blend on high for 6 seconds, pour into a squeeze bottle, and drizzle over pie
Garnish with orange zest, candied almonds, or pomegranate seeds
Thanks for stopping by Willy B Mum, we hope you enjoy this decadent, and plant-based dessert.
Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz; $29.97