Food4Thought is a commentary on the ethics of eating, food justice and contemporary ideas on food democracy as well as recipes. Did I just say the same thing three different ways?

Friday, May 20, 2011

Key Lime Mango Pie

One of my favorite dessert books is Jennifer Cornbleet's Raw for Dessert. Anyone new to raw can take a stab successfully. Her Key Lime Pie is amazing and the base is avocado, shocking to most! I was ready to try a different base and experimented with mango and papaya. The mango was scrumptious (A big shout out to my fabulous photographer Franco Lanzi!) -
1 cup Macadamia nuts
1 cup coconut
6-9 dates depending on size
Blend in Vita-mix until a paste
2 cups cashews, soaked
3 cups fresh mango
1/4 cup lime juice
3/4 cup almond milk
1/3 cup maple syrup (I used coconut palm sugar in this recipe and it tasted great - I also felt it helped firm it up a bit)
2 teaspoons vanilla powder (
pinch salt
pinch cardamom (or cinnamon)
1/2 coconut butter, softened in the jar but soaking it in hot water for 10 min
Pour into crust and chill in the fridge for at least an hour.
Raspberry puree
Add 1 cup raspberries to food processor. Remove while still chunky.

No comments:

Post a Comment