Dave and I did a raw food cleanse last month that we really loved, and I have to say it really changed my palette. I haven’t been able to eat meat since we quit the cleanse (about a month ago), and I don’t tolerate alcohol at all. Which is kind of a bummer for someone who likes to have a nice glass of wine once in a while. C’est la vie.
In the meantime, I have become totally addicted to raw desserts. We have banished sugar completely from our diet, and to the delight of my super-sweet-tooth, have found plenty of delicious but healthy treats. Like this one.
Who knew that soaking some cashews could give you all kinds of amazing dessert options? You can make whipped cream with them, and I recently made a vegan mayo with cashews and coconuts that was surprisingly believable.
Raw Banana Madacamia Coconut Dream Pie
From: Fragrant Vanilla Cake
Crust:
1 cup macadamia nuts
1 cups shredded, dried coconut
1/2 cup sprouted, dried buckwheat (or additional coconut
1/8 teaspoon sea salt
8 soft medjool dates, pitted and chopped
Filling:
2 cups sliced bananas
1/2 cup raw cashews (soaked for at least 4 hours in filtered water and drained)
1 1/2 cups young coconut meat or soaked cashews (drained)
1/3 cup plus 1 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/3 cup raw coconut oil (warmed to liquid)
2 sliced bananas
3 Tbsp raw cacao powder
Cream topping:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1 cups fresh young coconut meat (or additional soaked cashews if not available)
3 Tbsp raw agave nectar or raw honey
1/4 tsp sea salt
1 teaspoons vanilla and seeds of half a vanilla bean
1/4 cup raw coconut oil (warmed to liquid)
1/2 cup raw macadamia nuts
1/2 cup large flake coconut
large pinch of sea salt
1 Tbsp honey
For the crust, combine the nuts, coconut, and buckwheat in a food processor and process until crumbs. Add the sea salt and dates and process until the mixture starts to come together when squeezed. Press into the bottom and up the sides of a 6-inch springform pan, sprayed with non-stick coconut oil spray. Place in the freezer while you prepare the filling.
For the filling, combine 2 cups bananas, coconut, coconut water, agave, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute. Divide the mixture into 2 bowls, then place one back in the food processor and add cacao powder. Process until combined. Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas. Place in the freezer to set for about an hour.
Meanwhile, to make the topping, combine the cashews, coconut water, sea salt, agave nectar, and vanilla and process until smooth. Add the coconut oil slowly with the motor running (If the mixture starts to separate and clump, the filling is too cold to emulsify the oil, so warm some of it and process again). Place the topping in the freezer for about 30-45 minutes until it firms up to whipped cream consistency. Once frosting consistency, move to the fridge until ready to use.
Once the filling has set,spread over the tart.
In a food processor, place macadamia nuts, coconut, sea salt, and honey and pulse until chopped. Sprinkle over tart, and serve! Store extra in the fridge.
