Coconut Kream Pie With Carob Fudge On Brownie Crust

(from kitkat’s recipe box)

Source: Ani

Categories: desert, raw

Ingredients

  • CRUST
  • 1/4 C shredded coconut
  • 2 C almonds, dry
  • 1 teaspoon salt
  • 2 C dates
  • SYRUP
  • 1 C dates
  • 1/2 C carob powder
  • 1/4 C olive oil
  • 2-4 T water
  • KREAM (Cashew Coconut Pudding)
  • 2 C cashews
  • 1.5 C water
  • 1/4 C dates
  • 1/2 C shredded coconut

Directions

  1. To make crust, “flour” pie dish with shredded coconut. Press crust into pie dish. Set aside.

  2. To make syrup, blend 1 C dates, carob, oil and water until smooth. Try to use as little water as possible for a thick fudge-like texture. Spread half of syrup onto pie crust. Set other half aside to use as topping.

  3. To make kream, blend the cashews and water until smooth. Add the dates and coconut. Blend until smooth.

  4. To serve, drizzle remaining syrup on top of pie.

  5. Keeps for 4 days in fridge.

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