After posting this picture of a Raw-Vegan Pumpkin Cream Pie with a Salted Caramel Cream to facebook, I received a number of requests for the recipe. So here it is! Enjoy and submit any questions into the comments. I will do my best to respond in a timely manner.
When making raw desserts it’s always a good idea to prepare as much as you can in advance. Your experience in the kitchen will be much more efficient, easy and fun if you take the time to set yourself up right!
Here is a list of items that you can prepare in advance to have your space ready to rawk n’ roll!
Especially if a dessert calls for any “milks” making them ahead has 2 major advantages. First, you have less work and less clean up during the actual dessert prep! Every little step adds to the ease and flow of your dessert creation. Second, if you make your milk the day before then it will be nice and cold when it comes time to blend. This means you can blend for a longer period of time before your dessert may begin to warm up. We want to maintain the “raw” integrity of all of our ingredients as much as possible and this one small step gives us a big advantage in being able to reach the desired texture without overheating our mix!
Young Coconut Milk
Although this is the basic recipe I use, no two young coconuts are ever exactly alike. Even if we measure the same measurements, because of the quality of the meat (thicker, thinner, older, younger etc.) the viscosity of the milk can change. Use this recipe as your roughmn guide, and add water or meat as you see fit to reach the desired “milk like” texture.
- 3 ½ cups young coconut water
- ½ cup young coconut meat, wet measure
Blend on high until meat and water are completely emulsified.
It may get slightly warm before this happens.
Store in a sealed glass jar in your fridge for up to 4 days.
In raw dessert making many of our oils are melted before measuring. This way you get a true measure. Look at your recipe before you set out to actually make it. If it calls for melted oil prepare your oil in advance (just before you are going to make the dessert). That way it’s ready to go right when you need it.
If you have a 16 ounce jar you can either stick it with the lid ajar in your dehydrator set at 105 degrees. Leave it in there for about an hour and it will be melted and ready for use. Another method is to stick the jar into a bowl of hot water and let it melt slowly.
Finally, prepare your space so you are set up and ready to go. Get all of your ingredients out and neatly arrange them. Juice your citrus, shred your squash and prepare any parts you can in advance. Have your tools out and ready to go. Have your recipe in front of you and all ingredients that can be pre-prepped – pre-prepped. Your experience will be so much easier, and so much more fun. That’s the energy we want to convey into the food we make!
- ***DISREGARD THE NUTRITION FACTS BELOW. THEY ARE NOT CORRECT AND I AM NOT SURE HOW TO FIX IT. YOU CAN USE RECIPAL.COM TO FIGURE OUT THE ACTUAL FACTS. MY APOLOGIES***
- Makes one 9 inch pie
- 2 ¼ cups pecans
- 3.5 - 4 medjool dates
- 1tsp. vanilla powder
- 1/8 tsp. high mineral sea salt (more to taste)
- Process all ingredients in your food processor fitted with the “s” blade attachment.
- Keep processing until mixture will hold together with a light squeeze in your hands, break with a clean break and not crumble apart too easily.
- Taste and further season with salt or vanilla if desired.
- Grease your pie pan and press crust.
- ⅔ cup + 2 Tb. fresh made coconut milk (I haven’t tried it, but for convenience, I’m sure canned coconut milk would work fine. You made need a little extra maple syrup, as young coconut water is sweet and canned coconut milk is not.)
- 5 Tbs. maple syrup
- 2 cups shredded butternut squash (loosely packed)
- 2 tsp. fresh ginger juice (use a juicer or grate ginger with a microplane citrus zester and squeeze to collect juice.)
- 1 ¼ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. clove
- ⅛ tsp. turmeric
- ⅛ tsp salt - or more to taste
- Blend all ingredients in a high speed blender until completely smooth.
- ½ cup coconut oil (measure after melting gently by immersing the jar in a bath of hot water or setting in your dehydrator at 110 degrees for an hour)
- 2 Tbs. Non-GMO soy or sunflower lecithin
- Blend again to incorporate.
- Taste, if the flavor doesn’t quite pop add another pinch of salt and if you want it sweeter a little more maple syrup.
- Once the flavor is where you want it, pour the filling into your prepared pie crust and set in the fridge for about an hour and a half or until completely firm.
- Enjoy for up to 4 days. You can freeze this pie if you want to save it for longer than that.
- ¾ cup young coconut water
- ½ cup young coconut meat, wet measured
- 4 Tbs. coconut sugar (more to taste)
- ¾ tsp. lemon juice
- 1 tsp. Vanilla extract, or ½ a vanilla bean scraped
- high mineral sea salt to taste (start with ¼ tsp. Taste after all ingredients are emulsified. Add more to taste.)
- 6 Tbs. melted extra virgin, organic coconut oil
- 1.5 Tbs. Non - GMO soy or sunflower lecithin
- Transfer to a bowl or dish and set in the fridge to firm for a couple of hours at minimum, overnight is prefered.
- Decorate your pie, or serve dolloped on the pie.
- Coconut Whipped Cream will last in the fridge 4 days or more.