RawFoodBlog

Raw Cacao Lime Pie!!! :)

http://upayanaturals.wordpress.com/2013/05/23/raw-cacao-lime-pie/

Posted May 23, 2013 by Upaya Naturals in Uncategorized. Leave a Comment

Hello friends, hope everyone had a great long weekend.  Maybe some relaxation? Or some experimenting in the raw kitchen??  We did just that!!  A combination of relaxing and “uncooking”!  Not every recipe we try to come up with works perfectly and trial and error is often the way to go , so coming up with a new yummy raw pie to serve to friends this past weekend was both fun and stressful, but we did it!!  And might we add in the first try in record time!!  So with it being such a hit ( raw vegan and non vegans enjoyed it with us) we thought we’d share it with you.

One of our go to pies for events happens to be Raw Key Lime pie, especially in the warmer months.  It seems to be something that most everyone ends up devouring no matter what their diet lifestyle consists of.  But we decided to switch from our usual “go to” and add a bit of flare to this one.

We went with the every amazing cacao to do the job!!  So thus we have a Raw Cacao Lime Pie.  Simply delish, please do try it yourselves and let us know what you think.

Raw Cacao Lime Pie

For the crust:

2 cups of raw pistachios( soaked and dried beforehand)

1 cup of shredded raw coconut

A handful ( approx. 10) raw dates

1/2 teaspoon of vanilla powder

1/4 teaspoon salt

We used a spring form pan for this pie and do recommend it but if you dont have one handy using something else is just fine.  Coat your pan with coconut oil and process all the ingredients minus the dates into a fine crumble, then add the dates until things start to stick together.  Firmly press your crust to the bottom of the pie plate and place in fridge while working on the other 2 layers.

Pie Filling:

2 cups of raw soaked cashews or 1 cup of cashews and 1 cup of thai coconut.  We had lots of coconut meat around so we went with that.

1/2 cup of coconut water if using the thai coconut meat, otherwise filtered water will do

2 Avocados, nice and soft.

1/2 cup of lime juice ( fresh of course)

Zest from two limes as well

1/2 cup of meted coconut oil

1/2 cup of coconut nectar ( again another sweetener will do but we love our coconut nectar!!)

1/2 teaspoon vanilla powder

1 tablespoon tocotrienols ( again not necessary but we love adding a few ingredients that pack a more nutritional punch so the vitamin E in here is great, also it helps bind things quite nicely)

Blend all of these ingredients together until smooth and creamy.  Take half of the mixture out and add 1/2 cup of raw cacao powder to it, once blended up this layer can be spread over top of the crust and the other layer of the pie is the other half of the coconut/cashew cream mixture.  So you finish with a greenish crust, a layer of cacao goodness and a yummy lime green on top!!  Garnish the pie as you like, coconut shreds, pistachio pieces, fresh lime etc.  Be creative and have fun.  Be sure to have the pie chilled for a few hours before serving and it can be enjoyed for about 5 days after being made, slightly longer if you decide to freeze i

Pine Nut Yogurt-To see Dorothy make pine nut yogurt, go to: http://www.youtube.com/watch?v=yFOqLHaISHo

1 cup pine nuts
3/4 c. filtered water
additional filtered water for soaking

1) Soak pine nuts overnight in filtered water. Drain, rinse, and
let sprout for 8 hours-12 hours

2) Rinse again. Put the nuts into a blender with water and blend to a fine cream.

Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to
5 days in the refrigerator.

1=2 avocados

3-4 Tbsp raw cocao or carob
5-6 Tbsp raw liquid sweetener (honey, coconut nectar, etc…O
dash vanilla powder
1 T chia soaked in spring water, or 1 heaping T. Irish Moss gel

Garnishes: coconut, hemp seeds, raspberries, flax seeds

I’ve recently been asked what one can do with chia seeds! So here are a couple recipes that are really good!

Chia Tapioca Pudding

Soak 1/4 c. raw oats with 1/4 c. chia seeds for 40 minutes. Add to 1 c. nut milk (almond works great). Chill for 10 minutes. Add raisins, coconut, and chill overnight, stirriing several times. Swirl with honey and sprinkle with cinnamon.

1/4 c. raw oats

1/4 c. chia seeds

1 c. almond or other nut milk

1/4 c. raisins

1/4 c. coconut

1 T. honey

cinnamon

Stuffed Avocados with Sprouted Quinoa, Tomatoes and Parmezano -

so full of protein, fat, sprouts and fruit, it’ll last you all day!

Serves 2-4
Prep time: 15 minutes
INGREDIENTS
2 ripe avocados  – cut in half, fill with quinoa and tomato. sprinkle with Parmezano
2 cups sprouted  quinoa (soak 2-4 hours, drain, sprout  12 hours – 1.5 days, washing  often)
1 medium-sized tomato, diced
1/4 cup Parmezano – walnuts, nutritional yeast and garlic/lemon (see this blog)
Salt and pepper, to taste

Avocado Selection Tip: Place the avocado in the palm of your hand and squeeze gently. If it gives a little to your touch, it’s ripe and should be used right away. If it feels hard, it’s not ripe, so place in a brown bag and store in a dark place for two days. Don’t refrigerate.

http://www.rawfullytempting.com/2011/04/chocolate-silk-mousse-cake.html

his is by far the silkiest mousse cake I’ve ever prepared.
H  E  A  V  E  N  L  Y!
I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!
Crust
1 cup walnuts
1/4  cup macadamia nuts
1/2  cup medjool dates, pitted and chopped
1 Tbsp cacao powder
pinch of vanilla bean powder or 1 drop Vanilla Medicine Flower Extract 

Chocolate Silk Mousse 
3  Tbsp melted cacao butter
3  Tbsp melted cacao paste
1  tsp melted coconut oil
1 cup cashews, soaked 2-4 hours
1/4  cup  macadamia nuts
1/4  cup filtered water (add more as needed to blend)
1/4 cup *Irish moss paste (optional – or 2 Tbsp ground chia and 1 Tbsp coconut oil)
1 avocado
3 Tbsp almond butter
1/2 cup maple syrup or your favorite sweetener
1/2 tsp chocolate extract or 2 drops *Medicine Flower Dark Chocolate Extract
1/2  tsp almond extract or 2 drops *Medicine Flower Almond Extract
1/4 cup plus 2 Tbsp cacao powder 
pinch sea salt
1  tsp sunflower lecithin (acts as an emulsifier – optional, but worth using)
1 Tbsp psyllium husk powder (add a SMALL amount more IF needed to thicken)
toppings of your choice: sifted cacao powder, grated cacao paste, grated cacao butter, cacao nibs, chocolate chips, chopped nuts, coconut, chocolate sauce, etc.

Crust 
Process nuts and add ingredients and continue to process until it starts to ball up. Stop machine and scrape sides of bowl with spatula. Lightly dust bottom of a 5 – 6″ spring form pan with cacao powder. Press crust, firmly into bottom of dish. (You may have extra crust. You can store in an airtight container and freeze for future use, or even make cookies out of them).

Mousse Preparation
Melt cacao butter, cacao paste and coconut oil. Place ingredients in a  medium metal bowl over hot water in a small metal bowl. Stir until melted.

In blender, mix nuts and water. Add Irish moss paste and avocado and blend until creamy. Add almond butter, sweeteners, extracts and cacao powder. Blend well.

Add melted ingredients sea salt and lecithin and blend. Add psyllium husk powder and blend until creamy. It should be getting quite thick and you may have to stop blender and stir with spatula.

Taste for sweetness and flavor. Adjust flavor as needed.

Assembly 
Pour mousse mixture over crust.  Smooth top of cake using a small offset spatula. Refrigerate for several hours to set. Top with your favorite toppings. (See suggested list above). For best results, ,let set overnight.

Remove from refrigerator and spring form pan about 1 hour prior to serving. You may top with fresh “whipped cream” as well.  

*How to Prepare Irish Moss Paste 
 Grab a handful of Sea moss. It doubles in size after soaking. Rinse really well. I put it right under running water and use a vegetable brush to gently scrub off lose sand or debris. Soak  in water and refrigerate 6 – 12 hours, rinse  and replace water twice.

Final rinse. Chop 1/2 cup of moss in small pieces. (Store remaining moss in water, refrigerated for up to 2 weeks- changing water daily). Blend 1/2 cup soaked and chopped Irish moss with 1 cup water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces… be patient.

(Ratio for paste is 1 part moss to 2 parts water). You only need 1/4 cup of Irish moss paste for this recipe. Store extra paste in the refrigerator for up to 10 days. (Try mixing a bit in your hand with your shampoo or with your shaving gel. You can apply it as it to your face for a great facial mask. It’s awesome!)

Add Irish moss paste to puddings, sauces, salad dressings, etc.

on youtube-t: http://youtu.be/8IrX_sSTepk

A creamy, dairy-free pudding made with fresh coconuts! If you have never had a young coconut you are missing out! The water is beyond amazing and the meat you can make so many great things with. – add some water and you’ve got yourself a tasty treat with hardly any prep time.

Open a Thai young coconut and pour off the milk. Sccop out all the coconut meat.

Ingredients:

meat of one coconut

1/3 c. coconut juice, or more to liquify

1 T. Stevia powder

1/8 c. Coconut syrup  (or sweetener of choice)

2 drops Liquid vanilla Stevia

dash salt

dash vanilla powder

Instructions: Blend until creamy. Add more coconut water, if desired. chill.

Variations: add strawberries, coconut, cacao nibs, cinnamon

Raw Classic and Middle Eastern Aiolis

on youtube-: http://youtu.be/19SretEPP7Q

Pour it over vege burgers, wraps and  crunchy salads. Use it as a dip for vegetables and raw crackers. Spread atop raw pizzas!. It’s the classic French sauce: aioli. This fantastically creamy, savory “mayonnaise sauce” is a snap to make at home. Use basil for Mediterranean-inspired dishes, or cilantro for Mexican-inspired dishes (raw tacos, anyone?).

Classic Aioli -

Ingredients:

1/3 c. olive oil

2 cloves garlic

1 T. flax soaked in 3 T. water      (or psyllium seed or Irish Moss to thicken)

1 T. lemon juice

1/2 tsp. Dijon mustard

salt and pepper to taste

Instructions: Whisk the thickener, lemon and mustard until smooth, then slowly drizzle in the oil. Add garlic and seasonings to taste. Makes 1/2 cup. You can do this in your personal blender, too, as shown on The Next Great Iron  Chef!

Middle Eastern Aioli -

To the above, add:

1 tsp. lemon peel

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. marjoram

Follow instructions above.

Avocado  Aioli

1 avocado

1/4 c. cashew creme

2 T. basil or cilantro

2 T. lime juice

1 clove garlic

1/8 tsp. turmeric

salt and pepper to taste

Blend cashews until creamy. Add avocado, lime and cream again. Stir in spices by hand.

Raw Mint  Aioli

Puree:

1/2 c. cashews

1/4 c. water

1/4 c. fresh mint

2 T. lemon juice

2 cloves garlic

1/2 tsp. salt