Raw Chocolate Strawberry Silk Pie

 

I remember my Dad used to bring me to a popular restaurant as a child which was famous for pies and I loved to order the french silk pie.  It was creamy, dreamy, decadent and delicious.  They also had a strawberry silk version around Valentine's day which was just as amazing.  It had strawberry mousse in place of the chocolate and was just as decadent.  Although the pies were delicious when I was five, I know as an adult they would be way too sweet and I do not even want to know the ingredients put into them since I am sure they are not all clean.  

 

I was thinking about those pies last week, and I realized that they would probably be even better if I created a raw version. I thought about making just one of them but then it seemed more interesting and fun to combine the two into a fabulous Raw Chocolate Strawberry Silk Pie.  

 

I made a chocolate crust, which I thought would be better than plain in this case.  I then filled it with a creamy chocolate mousse made from avocados (don't worry, you could not taste them, they were just super silky), then topped that off with berries and a strawberry cream layer.    

 

The pie was heavenly!  Way better than that pie that I had loved as a kid, and no sketchy ingredients here!  I love recreating childhood favorites. 

Raw Chocolate Strawberry Silk Pie
Makes one 6 inch pie

Crust:
1 cup finely shredded dried coconut
3/4 cup sprouted dehydrated buckwheat groats (or additional coconut)
1 cup raw pecans
10 soft medjool dates, pitted (if not soft, soak them 30 minutes and drain well)
1/4 tsp sea salt
1/4 cup raw cacao powder

chocolate mousse Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup  plus 2 Tbsp raw cacao powder
3 Tbsp coconut butter, liquified

about 3 sliced organic strawberries

 strawberry cream topping:
1 cup raw cashew pieces (preferably soaked overnight)

1 cup fresh young coconut meat packed (or 1 cup soaked cashews if coconut meat is unavailable)

1/4 cup fresh coconut water
3 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/4 cup   plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh strawberries

1/4 cup chopped raw chocolate
2 strawberries, cut into 8ths (wedges)

For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn't you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.  Place in the fridge while you make the fillings. 
For the mousse, combine all ingredients in the food processor and process until smooth.  Pour into the pie crust and top with the sliced berries.  Place in the fridge to set. 
To make the strawberry cream, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut oil with the motor running and process for a minute.  Add the berries and process until smooth.  Place in a bowl, and put in the freezer for about 45 minutes until it is the consistency of whipped cream. 
Top with the chopped chocolate and sliced berries and place in the fridge for about an hour to chill before serving.  Store in the fridge. 

Piña Colada Kale Chips

 

A reader told me a few weeks ago that she had tried some Piña Colada Kale Chips from a local store and they were disgusting. And so, I thought, why not make some that were delicious!  I love a challenge, but I knew this would not be too hard given I made Strawberries and Cream Kale Chips a few weeks ago and they were wonderful.  

 

 

I know Piña Colada Kale Chips sound a bit odd, but seriously they turned out delicious!  I made a mixture of coconut batter, fresh pineapple, vanilla and coconut nectar to sweeten and it was perfect!  They were like dessert.  If you are skeptical, definately give them a try and you will be amazed.

 

Piña Colada Kale Chips
Makes about 8 cups

1 cup raw cashews, soaked in water for 2-4 hours, drained
1 1/2 cups finely shredded dried coconut
1 tsp sea salt
2 Tbsp raw coconut nectar or raw agave nectar
3 cups fresh organic pineapple
2 tsp pure vanilla extract
filtered water

1 large bunch kale, washed and torn into bite sized pieces
1/2 cup finely shredded dried coconut
In a high speed blender or food processor, combine the cashews, coconut, sea salt, agave nectar, vanilla, and pineapple in the food processor, and process until smooth. Add filtered water, a few Tbsp at a time until a smooth mixture a little thinner than nut butter consistency is formed. Place the kale in a large bowl, and pour the pineapple mixture over it. Use hands to massage mixture into the kale, coating all the pieces entirely. Place the kale on 2 teflex lined dehydrator sheets sprinkle with the 1/2 cup coconut, and dehydrate* for about 8-12 hours (overnight) until dry. Enjoy!

*If you do not own a dehydrator and raw is not a concern, you can bake them in a 200 degree oven for 4-6 hours on a lined baking sheet, or until dried.

Raw Mexican Chocolate Peanut Butter Cookies

I was looking back at some past non-vegan recipes I have made, and one that caught my eye was some Mexican chocolate peanut butter cookies.  I remember that they were pretty amazing, decadent and fudgy with the flavor of dark chocolate and peanut butter and a kick of chipotle.  I got to thinking they would be easy to rawify, so last week I made them, the new and improved raw version.  

They turned out amazing!  I did not bake them or dehydrate them, for fear of the chocolate chunks melting. I simply chilled them and they tasted like the most amazing chocolate cookie dough!  My boyfriend Eric approved, the chocoholic and spice lover he is.  I have to warn you, these are pretty addictive, so if you are going to make them, do not plan on eating just one!  I think these were actually better than the non-raw version I made in the past.

Raw Mexican Chocolate Peanut Butter Cookies
Makes about 12

3/4 cup raw peanut butter
16 medjool dates (about 1 packed cup)
6 Tbsp raw coconut nectar
2 tsp pure vanilla extract
1 cup raw sprouted oat flour
1/4 tsp sea salt
2/3 cup raw cacao powder
1 tsp chipotle chili powder (or to taste)
1/2 tsp cinnamon

1 cup raw chocolate chunks

In a food processor, combine the peanut butter, dates, coconut nectar, and vanilla and process until smooth.  Add the oat flour, sea salt, cacao powder, chili powder and the cinnamon and process until well mixed.  Remove from the food processor and stir in the raw chocolate chunks.  Roll the dough into 2 inch balls, then flatten slightly and place on a foil lined tray.  Set them in the fridge until they are firm and enjoy! 

Raw Pad Thai

I have had raw pad thai before and loved it and I thought it was about time I make my own version of it!  I had lots of veggies that I knew would be perfect in it and so I got to work making it.  I know traditionally raw pad thai uses coconut for noodles, but I wanted my version to be a bit lighter and affordable so I just opted for all veggies.  I tossed them with a silky, flavorful almond butter sauce and topped them off with some crunchy crumbled nuts and it was delicious!  

Having had traditional pad thai, I think I like this version better.  It left me feeling good and satiated but not weighed down.  I have a feeling this is going to be a dish I make often this summer.  In fact, I made it again last night I enjoyed it so much!

Raw Pad Thai
Serves 1

1 zucchini cut into thin spaghetti noodles or sprialized
1 carrot, peeled and cut julienne
1/4 cup green cabbage, thinly sliced
1/4 cup red cabbage, thinly sliced
1/2 cup sugar snap peas
2 scallions, thinly sliced
1/4 cup bean sprouts
2 Tbsp minced cilantro

Dressing:
1 1/2 Tbsp raw almond butter
3 Tbsp lime juice
1 Tbsp Tamari
1 tsp maple syrup or coconut nectar
1/2 tsp minced ginger
1 garlic clove, minced

1/4 cup raw cashews or almonds, crushed

In a bowl, combine the veggies.  In another small bowl, whisk together the dressing ingredients, adding enough filtered water to it to make it a dressing consistency.  Toss the dressing with the veggies and place on a plate.  Sprinkle with the nuts and serve!

Raw Banoffee Bars

 

I was asked a couple weeks ago if I could make a raw banoffee pie.  But I have made a lot of banana pies recently so I thought I would make banoffee bars instead.  I admit I have never had a banoffee pie, but it has always appealed to me...caramelly toffee topped off with bananas and coffee cream, sounded like absolute heaven!

 



 

Although traditionally it was just a pie crust as a base, I decided that a chocolate cookie crust would be even better.  I topped it off with my raw caramel, fresh ripe bananas, and a decadent coconut based coffee cream.  

I knew they would be good, as I sampled them as I went, all the components alone delicious. But once they were combined the bars were amazing! 

 

I gave some to my boyfriend Eric who decided that one was not enough and had to enjoy 3 right away.  They were pretty addictive.  If you enjoy banoffee pie, you have got to try making these!

 



 

Raw Banoffee Bars
Makes 16 bars

Crust:
2 cups raw walnuts
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
1/4 cup plus 2 Tbsp raw cacao powder
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

Caramel:
20 soft medjool dates, pitted (soaked in water until softened if hard, then drained)
1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
1 Tbsp pure vanilla extract
1/4 cup raw macadamia or coconut butter (warmed to liquid)
1/4 tsp sea salt
2 Tbsp coconut oil
1/4 cup filtered water, and as needed

2 large bananas, sliced into 1/4 inch rounds

Cream:
2 cups raw cashews, soaked 4 hours and drained
2 cups young coconut meat, packed (or additional cashews if unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar or liquid raw sweetener of your choice
1/2 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2-3 tsp coffee extract (or as you like it)
1/2 cup plus 1 Tbsp.  raw coconut oil, warmed to liquid

For the crust, combine walnuts, coconut, buckwheat, sea salt, cacao powder, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan, and set aside in the fridge. 
To make the caramel, combine all ingredients in the food processor and process until smooth adding a few Tbsp more water if too thick (you want the mixture to be thick caramel but spreadable).  Strain through a fine meshed strainer, pressing through with a spoon to remove any date bits (optional, but makes for a smoother caramel).  Spread over the crust layer you had set aside, then top with the banana slices and place back in the fridge while you prepare the cream. 
To make the cream, combine all ingredients but the coconut oil in a food processor and process until smooth.  With the motor running, add the coconut oil and process a minute more.  Pour over the crust and place in the freezer to set until firm as whipped cream 
Once the cream is ready, place it in a pastry bag and pipe decoratively over the bars.  Serve!  Store extra in the fridge.

Raw Blueberry Almond Lavender Cake

 

When I was little, whenever my Mom would make desserts that were usually just plain vanilla flavored, she would add a bit of almond as well, making them all the more fragrant.  Especially in things like cakes or frosting.  It was not a proper birthday cake without almond and vanilla.  So now, as an adult, when I think of my Mom's favorite flavors, almond always makes the top of the list.  

 

So this year for Mother's day I thought I would add a bit of almond to the cake I was making, since it makes me think of Mom.  A few years ago, I made a blueberry almond lavender layer cake for Mother's day and I thought this year I would make a raw version of it...but better.  

 

That was a vegan layer cake with more cake than filling but the cake I was making this year would have more creamy filling than cake.  I did start off with a layer of vanilla almond cake, but I then topped it off with a layer of blueberry and lavender creams, almond cream and fresh blueberries.  It was heavenly!  

 

A beautiful cake, inspired by my beautiful Mother! I am so thankful to have her in my life.  She is a best friend, a recipe tester and critic, and someone I look up to.  I owe a lot to her, and I could not ask for a better Mom!  I hope you all had a wonderful Mother's day! 

Raw Blueberry Almond Lavender Cake
Makes one 6 inch cake

Cake:
1 cup raw almond meal

2 cups raw coconut flour
1/4 tsp sea salt
2  tsp pure vanilla extract
1 tsp pure almond extract

12 medjool dates, pitted

2 cups coconut meat*

1/4 cup coconut water

2 Tbsp raw coconut nectar
 

Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)

2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)

1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)

1 tsp pure almond extract
1 Tbsp dried lavender flowers
2 drops du Terra lavender essential oil (optional)
1/2 cup organic blueberries

blueberries for topping the cake
 

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut oil with the processor running to incorporate it completely.  Once blended, divide the cream mixture into 3 bowls. Whisk1 tsp almond extract into the first and set aside in the freezer.  Allow the almond cream to set in the freezer for about 45 minutes or until the consistency of whipped cream. To the second bowl, add the lavender and lavender oil, as well as the natural purple food coloring and stir well.  Add the third bowl to the food processor along with 1/2 cup berries and process until smooth and well blended. place back into the bowl.
To assemble the cake, pour the blueberry cream over it and smooth it out to the sides.  Pour the lavender cream over that, and smooth the top to the sides.  Place in the freezer and allow to set until firm, about 3 hours or so. 

Once set, place the almond cream in a pastry bag and pipe decoratively around the sides and the top of the cake (I tinted half of mine purple with more blueberries).  Fill in the top of the cake with blueberries.  Serve!  Store the cake in the fridge.

*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain.  Continue with the cake recipe.

Raw Pineapple Pistachio Napoleons

 

I like to play with my food sometimes, not just simply eat it.  Which is exactly how some Pineapple Pistachio Napoleons happened last weekend.  I had some extra coconut cream, and I thought it would be wonderful laced with pistachios and served with fresh pineapple.  However, I was not content with simple scooping it all into a bowl and eating it in a big pile.  So I decided to make it into a napoleon.  

 

 

I did not stop there however, I thought it would be prettier with strawberry sauce and even more delicious with pineapple ice cream on the side ( that I happened to have in the freezer), and it was! I ended up making two and sharing one with my Mom, who much enjoyed it as well.  She never told me I could not play with food as a kid, which is maybe why I am not afraid to do so as an adult.  After all, eating food is so much more fun when you do!

 

Raw Pineapple Pistachio Napoleons with Pineapple Ice Cream and Strawberry Sauce
Makes 2

Pistachio Cream:
1 cup young coconut meat (or 1 cup soaked raw cashews if unavailable)
1 cup raw cashews, soaked at least 4 hours and drained
1/4 cup coconut water
1/4 cup raw coconut nectar (or raw sweetener of your choice)
seeds of one vanilla bean or 2 tsp pure vanilla extract
1/8 tsp sea salt
a large handful spinach
1/4 cup raw coconut oil, warmed to liquid
1/2 cup chopped pistachios

Strawberry Sauce:
1/4 cup fresh strawberries
1 soft medjool date, pitted
8 4x4 round slices of pineapple (I sliced it thin, then used a cookie cutter)
Raw Pineapple Ice Cream (recipe follows)

In a food processor, combine the coconut, cashews, coconut water, coconut nectar, vanilla, sea salt, spinach and process until smooth. Add the coconut oil with the motor running and process a minute more.  Remove from the processor and stir in the pistachios. Place in the freezer for about 30-45 minutes until it firms up to the consistency of heavy cream. 
Meanwhile, to make the strawberry sauce, combine the strawberries and dates in a small food processor and process until smooth. 
To assemble, spoon a bit of strawberry sauce onto 2 plates.  Place a pineapple round on top of it, then spoon some pistachio cream over it. Top each with another pineapple, then more cream and repeat until you have 2 stacks of 4.  Scoop some of the pineapple ice cream onto the plate and serve!

Raw Pineapple Ice Cream:Makes about 5 cups

1 cup fresh coconut water (or filtered water)
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar or raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic pineapple, diced
Add coconut water to a food processor, along with cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the pineapple and   process until smooth. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.