Raw & Vegan: Peach and Candied-Ginger Pie

17 Jul

I challenged myself to make over a recipe for an incredible-looking nectarine and ginger pie, because it included butter, cream cheese, mascarpone *and* sour cream. Yikes! That is a lot of dairy for someone who is allergic, and a lot of decadence that could probably be skipped with good result. I am finding that it is really easy to turn a lot of recipes into healthier versions that taste just as good as the original, and this pie is no exception.

Now, the original is undoubtedly amazing, because my friend Dana only makes things that are amazing. So for those of you who don’t have a problem with dairy, I have included the original recipe in case you want to try it. But, for those of us who can’t partake, this is a pretty great substitute.

First, I made a raw crust from hazelnuts, candied ginger, coconut and dates. Pressed it into the pan and let it sit in the fridge to harden a bit.

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Then, I made the filling from cashews, more candied ginger, maple syrup and vanilla. It is amazing what you can do with those nuts! You can make “cheese” out of them, and just about anything sweet you can imagine. They are probably the most versatile item in a vegan kitchen.

Finally, the sliced peaches on top (I used peaches because I had some from the farmer’s market that needed using, but nectarines are fab too).

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And viola! Raw, vegan, healthy and super delish too.

Peach and Candied-Ginger Pie
From LaFemmeCooks

Crust:
1/2 cup raw hazlenuts
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
2 tbs candied ginger
1/4 cup coconut oil, melted
Filling:
1 cup organic raw cashews soaked for 2 hours
1/4-1/2 cup filtered water depending on desired thickness
1-2 Tbsp maple syrup or more to taste
1/2 tsp natural vanilla extract, or a little more to taste
3 tbs candied ginger
a pinch of Celtic sea salt or Himalayan salt
To prepare the crust, process nuts, coconut, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Spread into a pie pan and press firmly. Refrigerate for 30 minutes.
For the filling, throw everything into your high-speed blender (I use a Vitamix) and puree until thick and creamy.It is a good idea to start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness. Pour into crust and freeze until firm.  Top with sliced peaches.
Keep the pie in the fridge or freezer, which is perfect for these hot summer days. Enjoy without guilt!
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One Response to “Raw & Vegan: Peach and Candied-Ginger Pie”

  1. Dana July 18, 2013 at 5:12 pm #

    Brooke! This is amazing! I’m so impressed. Wish I could have had a taste. You know, just to compare… :)

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