Carob Coconut Cream Pie Recipe, A Superfood Dessert!
My carob, coconut cream pie recipe is my latest 2011 superfood dessert version of the conventional coconut cream pie. Because this is a raw vegan recipe, it does not include heavy dairy cream.
Instead, we use our rich, homemade almond milk recipe. Additional ingredients, like the fresh meat of a young coconut, adds to its cream pie-like consistency. It is a raw food, so no unnecessary heat is involved, just pure good top superfood nutrients and natural sweeteners, as oppose to empty calories and refined sugar.
The first cream pie recipe I made this year was for our wedding anniversary celebration. When I was eating it I had a flashback to our "raw wedding cake", made by Cafe Gratitude in Berkeley, Ca., a very memorable experience for my taste buds!
This raw pie recipe, however, is a cream pie rather than a cheesecake. A cheesecake pan does happen to work perfect for molding this yummy layered pie, you can also use a regular pie dish.
I particularly love this superhealthy dessert because it stars one of my all time favorite superfoods, the chia seed. Chia is one of those seeds that can sometimes be hard to incorporate into a recipe. In this cream pie recipe, it adds just the right texture and creaminess. We also use chia seeds in our onion-bread-recipe, as well as our raw protein bars. But, in this dessert, it is hydrated with water and blended, so you get LOTS of the great superhealth benefits the chia seed is known for.
I added a carob flavored twist to this coconut cream pie recipe and the results turned out way better than I expected. If you are not a carob lover, you can substitute cacao powder instead OR you can make it a straight coconut cream pie with a carob or cacao filling in the center.
Carob Coconut Cream Pie Recipe:
This raw pie is a layered pie. There are four layers to it.
If you want your layers to be even and look nice, it is important that you make sure each layer it spread evenly. I usually wipe the sides of the pan with a clean cloth. This gives a nicer presentation.
Note: Like I mentioned, I made this recipe in a cheesecake pan. Ours, however, is half the size of regular pan, so you might want to double this recipe if you are using a full size version.
Directions: Raw Coconut Cream Pie Recipe
Soak 1/4C dry chia seeds in 1 1/2C water and set aside for 30 minutes or until gel-like.
Make your crust first by making a hemp seed flour (in high speed blender)(Make a 1/2C extra of hemp flour for the coconut filling) and mixing all other crust ingredients into a bowl.
Press your dough into a pie dish or cheesecake pan and freeze for 30 minutes or longer.
While that is in the freezer, make your coconut filling by scrapping out the meat of a fresh Thai coconut. Add the rest of the ingredients and blend in a Blendtec or Vitamix blender.
Add coconut water as need for a smooth, creamy pourable consistency
Take out your crust and pour your first layer of carob-coconut cream at about 1/3 full, place back in the freezer for 1 hour.
Now you will make your maca cream filling by blending all the ingredients, again, in a blender.
Spread your maca cream evenly onto the pie, leaving enough room for the top layer, and place again in the freezer for 30 minutes.
Finish with your final layer of carob-coconut cream.
Store in the fridge or freezer before serving.
Sometimes I like to top my desserts with wild edible flowers for their color, inspiration and decoration.
This carob coconut cream pie recipe is great for those special occasions. We've already made it for 3 different celebrations this year and its only May!
Like most of our superhealthy desserts, it is fun to eat them as a meal, since they are packed with energizing superfoods. But, they are also a welcome surprise at most any party, gathering or potluck.
