I hope you all had great holidays and fun New Year’s celebrations! I had a great Christmas, spent in Whistler with my family and my boyfriend. It snowed the whole time, and I gave snowboarding a go. Our car was jam-packed so when we picked up a little Christmas tree there one was only one place for it…thanks Mom! We also had no room to bring up ornaments for the tree….but we are a festive family and thought of something suitable 😉

New Year’s was also spent in Whistler and my boyfriend and I enjoyed a great meal at Earl’s and more than enough jagerbombs!!

With the holidays behind us though, it’s time to get back on track! But that does not mean you have to skip dessert. 

Raw food desserts are amazing because they taste delicious and sweet, as dessert should, but they are made with healthful and nutrient-dense ingredients! I first tried this coconut cream pie in a raw food class that I took. It blew me away that something could taste this good and not only be healthy, but also contain so few ingredients. It was so rich and satisfying that just a small portion is all you need.

This recipe can make one large 9-inch pie, but I chose to make 5 smaller pies instead.

RAW Coconut Cream Pie

Crust:

  • 2.5 cups dry coconut flakes
  • 1/8 tsp sea salt
  • 1 cup packed, finely chopped dates
  • 1/4 tsp raw vanilla powder, or 2 vanilla beans
Blend all ingredients in a food processor and press into a 9-inch pie pan. **Sprinkle some extra dried coconut flakes onto the bottom of the pan to prevent sticking.
Filling:
  • 1 1/4 cups coconut milk (this is coconut meat and water blended together- not canned coconut milk.
  •  3/4 cups coconut meat
  • 3/4 cup packed, finely chopped dates
  • 1/2 tsp vanilla powder
  • 2 pinches salt
  • 1/2 cup + 2 tbsp raw scented coconut butter

Blend all ingredients except coconut butter in blender until smooth. Add coconut butter last and blend until smooth. **If you have a Vita-mix this will be easy…if you are like me and don’t have one, you may need a bit of extra liquid or to do small batches. I ended up using a food processor for this step because my blender sucks.** Pour into prepared crust and top with coconut flakes. Refrigerate or freeze for about an hour. Enjoy!

Share:
Yum