Ingredients
CRUST
1 cup coconut or walnuts, ground into flour
1 cup whole wheat flour
1/2 tsp sea salt
2-3 TBSP tahini or any other nut butter
1/2 cup water
FILLING
3/4 cup raw cashews
1/4 cup coconut
3 cups grape juice
1/4 cup + 2 TBSP pitted dates
6 TBSP corn starch
4-5 TBSP carob powder
1/2 tsp sea salt
vanilla to taste
hazelnuts, for garnish
coconut, for garnish (optional)
Description There are pies, but there is the luscious ‘chocolate’ pie. A creamy carob custard bedded on a flaky crust.
Instructions 1. Grind coconut with flour, salt and cinnamon in blender or food processor until fine.
2. Pour into bowl kneed in tahini add add liquid and mix.
3. Roll out with rolling pin between two pieces of plastic wrap (wet surface of table first). Remove top plastic. Oil your pie pan. Flip the dough into the pie pan and press it carefully into the bottom of the pan. Remove the other piece of plastic. Bake at 170F for 25 minutes or until lightly brown.
4. For FILLING: Blend all ingredients (except coconut) on high until creamy. Empty into sauce pan and cook over medium high heat stirring constantly until thick, Pour into baked pie shell. Cover top with plastic to prevent a hard film from forming, then chill. After chilling, may top with nuts, toasted coconut or coconut you can also dust with carob powder.
CRUST
1 cup coconut or walnuts, ground into flour
1 cup whole wheat flour
1/2 tsp sea salt
2-3 TBSP tahini or any other nut butter
1/2 cup water
FILLING
3/4 cup raw cashews
1/4 cup coconut
3 cups grape juice
1/4 cup + 2 TBSP pitted dates
6 TBSP corn starch
4-5 TBSP carob powder
1/2 tsp sea salt
vanilla to taste
hazelnuts, for garnish
coconut, for garnish (optional)
Description There are pies, but there is the luscious ‘chocolate’ pie. A creamy carob custard bedded on a flaky crust.
Instructions 1. Grind coconut with flour, salt and cinnamon in blender or food processor until fine.
2. Pour into bowl kneed in tahini add add liquid and mix.
3. Roll out with rolling pin between two pieces of plastic wrap (wet surface of table first). Remove top plastic. Oil your pie pan. Flip the dough into the pie pan and press it carefully into the bottom of the pan. Remove the other piece of plastic. Bake at 170F for 25 minutes or until lightly brown.
4. For FILLING: Blend all ingredients (except coconut) on high until creamy. Empty into sauce pan and cook over medium high heat stirring constantly until thick, Pour into baked pie shell. Cover top with plastic to prevent a hard film from forming, then chill. After chilling, may top with nuts, toasted coconut or coconut you can also dust with carob powder.
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