Carob Cream Pie
Best if you let it freeze. Take out about 15 minutes before serving. YUM
Crust
1/2 cup raw almonds (not soaked)
1 c fine shredded coconut
1 TB vanilla
1/2 c pitted dates (soaked)
1/2 c raisins (soaked)
Blend in food processor until finely ground.
Cover bottom of spring form pan with parchment paper.
Press crust mixture on top of parchment paper until even and well flattened. Put crust in freezer while preparing filling.
Filling
2 large avocados, not too mushy
1/2 – 3/4 c raw carob powder
1 orange, juiced (squeeze by hand)
1/3 c pitted dates
1/4 c honey
1 tsp vanilla
Blend the dates and orange juice. Add remaining ingredients and blend until smooth. Take crust out of freezer and smooth carob filling over crust and return to freezer.
Cashew Vanilla Cream
1 cup organic raw cashews (soaked)
1/4-1/2 cup water depending on desired thickness
1-2 Tbsp agave, honey or maple syrup
1 tsp natural vanilla extract, or a little more to taste
1/4 cup coconut oil
8 dates (soaked for a few hours)
a pinch of Celtic sea salt
Combine …
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