Wednesday, June 12, 2013

Coconut Mango Pie

Sedona, AZ

  I've been feeling so inspired lately.  Perhaps the beautiful landscape of our new city of residence, Sedona.  It offers great hiking, rock climbing, beautiful views for photographic inspiration.  What more can I ask for?  It feels like home.  
Sean and I on Devil's Bridge                               Sedona, AZ

  As you may know, I've been experimenting more and more with raw "cooking".  Eating fruits, vegetables, seeds, and nuts in their raw, natural state gives you tons of energy and vitality.   A little creativity and lots of experimenting, has allowed me to create many raw dishes and desserts,  that "seem baked".  Meet my latest, Coconut Mango Pie.  It's sweet, soft, ripe mango, mixed with walnuts and shredded coconut create a decadent pie filling, inside a nutty graham cracker-like crust.  It's very fast and easy to prepare, and so guilt-free that you can eat a pie for breakfast if you want!  

Coconut Mango Pie

Coconut Mango Pie
serves 2
raw, gluten free, vegan, no bake, easy, paleo

For the Crust:
1/2 cup golden flax seed meal
1 tbsp raw almonds, or almond butter
1/8 cup walnuts
1/4 tsp vanilla extract
1/4 tsp sea salt
2 large medjool dates, pitted

Process all ingredients in a food processor, until a dense crumby consistency.  Press into a small pie pan, or dish of choice.  Don't need to clean the processor yet, leave the leftover crumbs to mix in with the sauce.

For the sauce:
2 large medjool dates, pitted
1 tbsp coconut oil
1/4 tsp vanilla extract
1 1/2 tbsp water
juice of 1/4 of a lime

Process until smooth.

For the Filling:
3/4 cup ripe mango*, diced
1 tbsp shredded coconut
1/8 cup chopped walnuts

In a small bowl, add sauce to filling and stir to combine.  Spread mixture over the crust.  Sprinkle more shredded coconut on top.  Chill in the refrigerator at least 2 hours to set.   Serve cold.

*A mango is ripe when it has a little give, if you press on it with your finger.

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