Happy Birthday to me!
My birthday was on Friday and I decided to make myself a tasty raw vegan dessert. You probably have noticed that I have primarily focused on savory recipes. That is intentional. There are a ton of raw dessert recipes online.
Raw desserts are delicious, but for me, they are more of a treat because although they have nutritional value they tend to be quite calorie-dense. Fruit or a smoothie is a better dessert option for me on most days.
I had a fresh young coconut, I bought a while ago and decided to make that the star of the show. I tend to make small-sized dessert recipes so I opted for my recently purchased 4″ springform pans. They come in handy to use for desserts and nut cheeses.
Raw Vegan Coconut Cream Pie
Ingredients
Crust
- 1/4 c raw cashews
- 1/4 c coconut, dried shredded
- 1 T coconut oil
- 1 T agave
- 1 T cacao, ground
- pinch of salt
Filling
- 1 cup fresh coconut meat, from one fresh young coconut
- 1/4 cup fresh coconut water
- 1 t vanilla extract
- 1 T agave
- pinch of fine sea salt
- unsweetened shredded coconut to top
Instructions
Place crust ingredients in your food processor and blend until smooth.
Spray 4″ springform pan with non-stick cooking spray.
Evenly press crust into the bottom of the pan.
Place in the freezer.
Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
Remove crust from freezer.
Evenly top crust with coconut cream filling.
Place in the freezer and let set for 2-3 hours.
Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
Feel free to top these with coconut whipped cream and/or shredded coconut.
