The Raw Pie // Coconut Banana Creme

What better way to celebrate a birthday than taking a raw pie & ice cream making course (we know how to party-party). But seriously, we had such an incredible time learning how to transform common pantry ingredients & superfood into super healthy (& delicious) desserts, for any day of the week.

Our first time at Light Cellar in Bowness was an enlightening one (har har). We were counting down the days to not only making the desserts but also shopping in their superfoodie market (holy overstimulation — & not just from the naturally stimulating ingredients like maca & chaga root in the raw chocolates we sampled!). With our notepad & iPhones in hand, we had investigating to do! Not very often do us foodie-nerds find ourself in a market trying to figure out how to pronounce exotic food stuffs. We had no idea what we were looking at half the time, but thank goodness for google! It didn’t take long for us to fill our baskets (one in each hand) with exciting powders, mushrooms, seeds, dehydrated fruits, & sea greens (we raised a few eyebrows when we brought our goodie bags home). Even though we drew looks of doubt from innocent bystanders at home, we cleared pantry shelves & began our own at home mini Light Cellar. 

This was our first glimpse into the making of raw desserts & inspired a recent Friday night recipe testing session (did we mention we know how to party-party?!). There was a bit of prep work involved… knowing we were having a night of recipe testing, we prepped some Irish Moss the night before (yes, moss in dessert, you read that right).Raw Pie Crust

Did you catch our mid-week teaser on Instagram of the raw pie crust? Well, as promised, we’re sharing the recipe with you. Pastry chefs, you should start job hunting now because this raw crust is about to take the world by storm (we’re very humble beings, really). Get ready for a raw, gluten-free, dairy-free, sugar-free, vegan dessert that’ll satisfy any sweet tooth, even the biggest ‘health food’ skeptics (you know who you are).

insider tip  //  irish moss

Irish moss is a superfood that’s received mixed reviews. It’s a source of carrageenan (the stuff that helps stabilize the pie in the recipe below). Predominantly, it’s used in food as substitute for fat (to make lower-calorie formulations like whipped cream, cottage cheese, ice cream, yogurt, etc).

WHy do we love it?

  • It’s virtually tasteless once it’s prepared into a gel (soaked in water for 24 hrs+, then pureed & stored in fridge).
  • It’s a healing powerhouse, providing thyroid support, & reported to help soothe & heal the digestive tract.
  • Source of dietary potassium.

raw pie // coconut banana creme pie

crust  //

  • 2 cups walnuts
  • 1 cup shredded coconut
  • 9 medjool dates, pitted

 

  1. In a food processor with the “s” blade, process the walnuts & coconut until mix is crumbly.
  2. Add dates & process until mix sticks together.
  3. Press mix firmly into the bottom (& sides if you like) of a 9″ spring form pan.

filling  //

  • 1 ½ cups cashews
  • ¼ coconut oil, melted
  • 6 dates
  • ¾ cup Irish moss
  • 1 cup full fat coconut milk
  • ½ cup oats
  • 1 tsp cinnamon
  • ½ tsp lemon juice
  • 4 bananas, sliced

 

  1. Put all ingredients EXCEPT bananas in the food processor with the “s” blade on. Blend until smooth.
  2. Transfer mix to a bowl & gently fold in the sliced bananas.
  3. Pour filling over crust.
  4. Allow pie to set in the fridge or freezer.

topping  //

  • ½ cup shredded coconut
  • 1 cup full fat coconut milk, chilled
  • 1 banana, sliced

 

  1. Toast shredded coconut in the oven under broil until golden brown (keep an eye on it people!).
  2. Whip chilled coconut milk until it reaches a frothy consistency.  Pour over set pie.
  3. Cover the top of the pie with sliced bananas & sprinkle with toasted coconut.

dish it  //  

  1. You can serve this dish as a chilled pie or as a healthified ice cream pie (DQ style baby!).

S&M