Decadent Raw Pies with Coconut Whip Topping
These pies are decadent, beautiful, creamy crowd pleasers. Every time I make one, friends say, “What is in this?!” It feels good to say, “Basically fruits, nuts, and avocado!” I also love to feel like a really fun parent when I offer it to the kids for breakfast. They are ecstatic to have pie as their first meal, while I am happy to get some healthy fats and protein in them to start the day off right.
Here we feature two different raw pie experiences: a tart and vibrant green key lime pie, and a luscious, rich chocolate mousse. The crust is the same and you can start playing around with different fillings once you realize how simple this concept is.
Keep these pies in the fridge until the moment you are ready to serve. Your slices may get a bit messy and lose their perfect “pie slice” shape as you serve them, but its ok for things to get a little wild when it comes to dessert, right?
Raw Pie Crust
Makes one 9-inch pie crust
Ingredients:
1 cup raw almonds (or substitute pecans, cashews, or walnuts, alone or in combination)
1 cup dates (or substitute figs)
1 cup shredded unsweetened coconut
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/8 teaspoon cardamom (optional; makes the crust complex and exciting)
Coconut oil for coating pan
Directions:
Soak the nuts in water for 4 hours; drain well.
Remove the date pits, then soak the dates in a small bowl of hot water, covered, for 10 minutes. (Make sure all of those small date pits are removed or if you are like me you will become paranoid when the food processor is working hard, and by then its too late.)
In a dry food processor, add nuts and process until they are a coarse meal, but stop before they turn to nut butter. (A blender does not really work for this recipe.) Set the nut meal aside in a bowl.
With a slotted spoon, scoop out the soaked dates, reserving the water. Add dates to the food processor and pulse until well broken down, with some remaining date chunks. Use small amounts of the reserved soaking water, if needed, for blending. Scrape down sides of processor as needed.
Pour the nuts back into the food processor with the dates and add shredded coconut, salt, and spices. Pulse until the batter is well mixed and sticks between your fingers.
Lightly coat a 9-inch pie pan, ideally glass (not deep-dish), with coconut oil. Press the crust mixture into the pie pan with the palm of your hand, flattening the raw dough out firmly. Push and sculpt the dough up to the edges until it magically makes a nice “crust.”
You can also make as single servings in pudding cups. Remember this isn’t being cooked, so you can be more flexible with what you put it in.
Place the crust in the freezer while you prepare the filling, or up to 3 hours.
Key Lime Pie Filling
Makes enough to fill one 9-inch pie (not deep dish)
Ingredients:
3 medium ripe avocados (No brown spots!)
3/4 cup fresh lime juice (about 4 medium limes)
1/2 cup honey, preferably raw
2 tablespoons coconut oil, melted
Fresh lime slices, for decorative topping (optional)
Coconut Whip (optional, see below)
Directions:
Purée the avocados, lime juice, honey, and coconut oil in a blender or food processor until silky smooth. Taste to see if it is sweet enough for your liking. If not, add more honey and blend to combine.
Pour the filling into the prepared Raw Pie Crust and smooth into an even layer. Top as desired with sliced limes and/or Coconut Whip as your creative spirit desires.
Refrigerate for a minimum of 30 minutes and up to 6 hours before serving. Take out right before serving and serve cold. Pie will start to melt on warmer days, so keep it as cold as possible and let it set up for as long as possible.
Chocolate Mousse Pie
Makes 1 (9-inch) pie
Ingredients:
2 large, perfectly ripe avocados
1 cup plus 2 tablespoons full-fat coconut cream (see important Note)
1 1/2 tablespoons coconut oil, melted
1/2 cup pure maple syrup, preferably grade B
4 tablespoons raw honey
1/2 rounded cup cacao powder
1 1/4 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Options:
Freshly grated orange zest mixed in
a sprinkle of cayenne pepper mixed in
Fresh raspberries or sliced strawberries, for topping (a must for us!)
Coconut Whip for topping (see below)
Directions:
Purée the avocado, coconut cream, coconut oil, syrup, honey, cacao powder, vanilla, and salt in a blender or food processor until silky smooth. Taste to see if it is sweet enough for your liking. If not, add more honey and blend to combine.
Pour the filling into the prepared Raw Pie Crust and smooth into an even layer. Top as your creative spirit desires.
Refrigerate for a minimum of 30 minutes and up to 6 hours before serving. Take out right before serving and serve cold. Pie will start to melt on warmer days, so keep it as cold as possible and let it set up for as long as possible.
Note: To get the cream from the top of the canned coconut milk, open the can slowly, careful not to shake it up. Spoon out the cream at the top. If you need to use some of the opaque liquid to get to the needed amount, that’s fine. Refrigerating the can the night before can make this easier.
Coconut Whip
Makes about 1 cup
Like whipped cream, but better.
For real.
Coconut whipped cream has been floating around the Internet for awhile, and after trying a few recipes we found this simple technique to be the easiest and most successful. You need to follow the directions exactly and you will be amazed by how it makes a creamy, light whip that can top pies, muffins, fruit, or go anywhere that you wish to take your decadent dairy-free cream.
Ingredients:
One 13.5-ounce can full-fat coconut milk without guar gum (see important Notes)
2 to 3 teaspoons pure maple syrup or honey
Note: Place the can of coconut milk in the fridge for at least 2 hours or overnight.
Directions:
Remove the can from the fridge, being careful not to shake the can at all. Open the coconut milk with a can opener. There will be a thick, hard layer of coconut cream that has risen to the top and separated from the opaque liquid beneath. With a spoon, carefully remove just the solid portion and transfer it to a small bowl. (Resist the urge to try pouring it off because the liquid portion will get into the cream and the recipe will not work the same.)
With a hand blender, whip the coconut cream on high speed with the sweetener until peaks form like whipped cream! This will take about 3 to 5 minutes.
Refrigerate to firm it up a bit, and keep the coconut whip in the fridge until ready to serve. It will keep for 3 days, but is best enjoyed fresh. If it is looking a bit sad after a few days, mix into oatmeal or a smoothie.
Note:
It can be a challenge to find canned coconut milk without guar gum. This isn’t necessarily a problem, just know that guar gum will change the consistency of your coconut whip, creating more of a crème fraîche. It still tastes delicious, it just will not really form peaks or stand up firmly. But a strawberry dipped in Coconut Whip doesn’t care about peaks, nor will your belly.
