Recipe Directions
1. Make the coconut milk in the blender.
2. Add in cashews, agave, vanilla, coconut oil, lecithin and two peaches. Blend until very smooth.
3. Put in freezer to firm up a bit while you make the crust.
4. Prepare the crust.
ASSEMBLY
5. Divide the crust and the peach cream each in half.
6. Press the nut crust into the bottom of a tall springform pan. If you don’t have a spring form pan you can use a dish lined with plastic wrap.
7. Spoon half of the cream onto the nut crust. Return to freezer to harden. Return the remaining halves of crust and cream that haven’t been put on the pie yet to the fridge.
8. Once cream has hardened, press the second half of the crust on top of it and top off with the second half of the peach cream on top of that.
9. Garnish with remaining peach.
Erin's Thoughts
By erin For the cream, I adapted the Whipped Cream recipe on The Sunny Raw Kitchen website.
For the crust layers, I used dates, Brazil nuts, lots of dried coconut, and a few blueberries I had sitting around.
You can use whatever crust recipe you’d like though.
Note: If you don’t want to spend the time letting the first layer of cream harden so you can push the second layer of crust onto it, you can just put all the crust on the bottom and top with all the cream.
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Comments
Top voted
tree ear
Nov 19, 2010
this is lovely , beautiful presintation too
miss souffle
Feb 10, 2011
lol thank you! looks really good btw yum yum
erin
Jan 02, 2011
miss souffle - The lecithin just works as an emulsifier, but I have made this without it and it still works. You could you guar gum if you want. If you use neither, just make sure the pie is firm before serving.
All
nataboo
Apr 28, 2011
Didn't work for me, unfortunately. The 1 cup coconut oil made it way to oily for my personal taste. Maybe I did something wrong along the way, though?
Anyways, thank you for posting this. It looks lovely on the picture.
miss souffle
Feb 10, 2011
lol thank you! looks really good btw yum yum
erin
Jan 02, 2011
miss souffle - The lecithin just works as an emulsifier, but I have made this without it and it still works. You could you guar gum if you want. If you use neither, just make sure the pie is firm before serving.
miss souffle
Dec 30, 2010
oh can i use guar gum instead of lecithin powder? whats the licithin for actually?
miss souffle
Dec 30, 2010
uhhh yum!!
mayimchayim
Dec 15, 2010
This looks soooo good! I'm going to have to try it.
erin
Nov 22, 2010
clr-1976, A basic crust recipe would be any dried fruit blended up with nut/seed of your choice. You want to make sure that you have at least enough dried fruit so that when you take a handful and squeeze it, it sticks together. That is the basic crust, but you can add anything to it like: chocolate, fresh fruit, coconut, etc. Hope that helps, sorry I wasn't more descriptive.
clr-1976
Nov 20, 2010
Ok, just read the top.. (use your eyes Claire) being very dense...
clr-1976
Nov 20, 2010
This looks gorgeous! Sorry to be dense but does this mean to look it up somewhere? -'dried fruit nut crust recipes'
lzhpt
Nov 19, 2010
Beautiful!
erin
Nov 19, 2010
That's 1/4 cup agave nectar. Sorry about that, my computer was malfunctioning a little while I was trying to post this. Let me know how it comes out! It's delicious.
rawkinrawmama
Nov 19, 2010
What is a can of Agave? Is this a cup? This looks fabulous and I will make this tomorrow!
tree ear
Nov 19, 2010
this is lovely , beautiful presintation too
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