Saturday 30 September 2017


And while I am a huge proponent of decadent, sugary, over-the-top desserts, if you are going to eat sweets as much as me, you’ve gotta find ways to make it healthy and healthful…especially when in the middle of whole foods cleanse.
A couple years ago I was completely unaware that such a thing as raw desserts existed. Flour and sugar seemed necessary in any good treat.  And then I had a cashew-based raw chocolate cheesecake while visiting friends in Grand Rapids, Michigan. I was BLOWN AWAY. I had no idea what someone could do with some nuts, fruit, seeds, cacao powder (and a Vitamix). After that cheesecake, I went home and started experimenting on my own. For a while, my countertops were covered with soaking nuts and my freezer filled with experiments. I was learning how to make creamy mousses and crisp cookies and within a few months of that first dessert, I was working on my ebook, In the Raw. I was hooked on raw. 
Nowadays I don’t do much with raw. The focus of this blog has become more centered on savory and my Vitamix is used mostly for smoothies and soup. But every once in awhile, when the craving hits, I pull out some cashews and toss them in soaking water and fall into amazement all over again. 
These vegan Coconut Cream Pies is adapted from a Banana Cream Pie recipe that you can find in my ebook and one of my favorite desserts ever. The coconut cream base is made up of cashews, bananas, and coconut for an incredibly rich & creamy texture. Created with only whole foods and sweetened with just 2 tablespoons of maple syrup in the entire batch, you won’t believe the decadence of the healthy dessert. 
Delicious, healthy, and kid approved.
4.3 from 3 reviews
Makes: 12 mini tartlets
  • Walnut Crust

  • 1 cup walnuts
  • 1 cup shredded coconut
  • 1 tablespoon water

  • Coconut Banana Filling
  • ½ cup raw cashews soaked 4 hours
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil, melted
  • ½ cup shredded coconut
  • 2 very ripe bananas
  • ½ teaspoon vanilla extract
  • pinch of salt

  • Chocolate Mousse
  • ½ cup cashews soaked 4-6 hours
  • 2 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoons raw cacao powder
  • ½ tsp vanilla extract
  • pinch of salt
  • 2 tablespoons coconut oil, melted
To make the crust:
  1. In a food processor mix together walnuts and coconut until well combined. Add water and blend until it forms a crumbly dough that sticks together when pressed. Evenly spread among 12 mini muffin cups and press dough along the bottoms and sides of the cups to shape. Place muffin tin in the freezer while making the filling.

  2. To make the coconut filling:
  3. Drain and rinse cashews. Place them into a food processor or powerful blender with lemon juice, and coconut oil and mix until completely smooth. Add the coconut, bananas, and vanilla extract and blend until well combined. Spoon or pipe the filling into chilled crust. Return to freezer and freeze until filling is solid.

  4. To make the chocolate mousse:
  5. Combine cashews, water, and maple syrup together in a food processor or high-powered blender until very smooth. Add cacao powder and salt and blend until well combined. With motor running, slowly add coconut oil until thoroughly mixed. Place mousse in the refrigerator for 10 minutes.

  6. To assemble:
  7. Remove the coconut pies from muffin tin by placing a butter knife between crust and tin. Use the knife as a lever to pop the pies out. Top with chilled mousse and a banana chip or coconut.
  8. Store in freezer until ready to serve.
  9. Sarah McMinn

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