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Raw Apple Pie with Coconut Cream

This mouthwatering raw pie is just as warming as its baked cousin and is as pretty as a picture.

Raw Apple Pie with Coconut Cream

Serves 6 +

Crust

½ cup pecan nuts, soaked
½ cup walnuts
¼ cup dark raisins
½ cup dried brown figs
2 tbs Coconut Magic coconut oil
Pinch of pink salt
Pinch of nutmeg

Filling

2 whole apples, peeled and quartered
¼ cup brown figs, chopped
¼ cup pecan nuts, chopped
½ tsp cinnamon powder
½ tsp Coconut Magic coconut nectar
¼ cup Coconut Magic coconut oil
Pinch of pink salt
1 tbs flaxseed powder, ground
1 tbs Coconut Magic coconut flakes

To make the crust, process all crust ingredients in a food processor until almost smooth but still a little chunky. Then press into an 18 cm round pie tray and refrigerate.

For the filling, combine all filling ingredients in a blender until smooth and pour over the crust.

Decorate with figs, walnuts and coconut flakes. Refrigerate for at least 2 hours before serving.

Serve with Coconut Cream.

Coconut Cream

Pulp of 4 coconuts (approx 4 cups coconut meat)
3/4 cup coconut water
1 vanilla bean
1/4 tsp cinnamon

Blend all ingredients in a blender or food processor until smooth and creamy. Add more coconut water if needed to make consistency thinner.

This can be used as a topping on raw apple pie, or other non-creamy desserts. This can also be used as a creamy topping on breakfast granola.

This is an edited recipe extract from The Healthy Coconut by Jenni Madison – available next month at all book stores and online at www.rockpoolpublishing.com.au

 

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