Wednesday, November 16, 2011

Chocolate Pudding Pie w/Coconut Cream Topping

I posted this recipe a couple weeks ago and decided that I wanted to make it again. I've been seeing this coconut cream topping all over the vegan community and knew I had to top this delicious pie with it. Because of the coconut cream topping, I wanted to minimize the coconut oil in the actual pie. The recipe is a tiny bit different but has the same flavor and texture as the one previously posted. This isn't a purely raw recipe because of the coconut cream, but the pie is!



Coconut Cream Topping

Ingredients:
1 can full fat coconut milk (mine was 14 oz.), refrigerated overnight
2-3 tsp. pure vanilla extract
1-3 tsp. raw agave nectar

Instructions:
- After refrigerating your coconut cream, DO NOT SHAKE! Open the can and scoop off the top 75%. It should be really thick. There will be a bit of thin coconut water at the bottom. Keep this excess water for whatever (Michael put some in a milkshake for me!).


- Using a fork or whisk, mix coconut cream, vanilla extract, and agave in a bowl. I didn't put a specific amount of vanilla and agave because everyone's tastes vary. Just taste and keep adding.


- That's it! Easy, right? Keep refrigerated until you're done making your pie.

Raw Chocolate Pudding Pie


Ingredients for crust:
1 c. raw pecans
1 c. raw walnuts
1/4 c. raw almonds
1/4 c. raw agave nectar
1 tbsp. water
dash cinnamon
flaxseed meal

Instructions for crust:
- Place all ingredients, except flaxseed meal, into your food processor and blend until mixture becomes a little sticky and crumbly.
- Sprinkle a little bit of flaxseed meal onto your pie pan and then press your crust mixture into your pan, pressing up the sides.


- Pop into the freezer while you prepare your filling.

Ingredients for pie:
1/2 c. (dry) cashews, soaked for 2 hours
1/2 c. (dry) raisins, soaked for 2 hours (feel free to use dates if you have them)
4 ripe avocados
1 ripe banana
1/2 c. cocoa powder
1/4 c. coconut oil, liquified
1/4 c. raw agave nectar
2 tsp. pure vanilla extract

Instructions:
- Once again, whip up all ingredients in your food processor until mixture becomes creamy. This will take a few minutes so be patient!
- Spread into your prepared pie crust.


- Freeze for an hour and then spread your coconut cream on top. You may want to mix up the coconut topping a little to make spreading easier.


- Refrigerate until you're ready to eat!


This is one of the easiest desserts I've ever made and definitely one of the tastiest. Every aspect of this is SO GOOD! I noticed that the pie has a fairly strong banana flavor right after it's made, but the longer it sits in the refrigerator the longer all the flavors incorporate. The coconut cream topping has a wonderful subtle flavor but just makes this pie complete.

In other news, Michael and I just made our wedding rings! That's right, we MADE them. Well, I made his and he made mine. It was such a fun and unique experience. Making our rings makes them all that more special, right? July 14th is coming up so soon! We can't wait :)

3 comments:

  1. Congratulations on your upcoming wedding! I have been following you all off and on since I read your vegan dinig reviews on the dis. You all are such a cute couple!

    ReplyDelete
  2. Thanks, Becky! You are so sweet!

    ReplyDelete