The other day I was looking for a recipe for using pears in a tart-like dessert. I came across this great raw recipe and decided to change it up and make it my own. Funny thing is, it turns out the recipe I found was my recipe…LOL! I found the recipe on the Petit Chef. This recipe, although I wouldn’t say it’s tart, it’s more of a cream pie, has the perfect amount of sweetness, with the best moist crust. I think you will enjoy the texture and flavor of this one.
Here’s the recipe:
Crust.
Ingredients:
1 cup almond flour
1 cup Brazil nuts (ground)
1/2 cup organic dried shredded coconut
1 cup pitted Medjool dates (soaked in water for 20 minutes)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/8 tsp ground cloves
1 tsp pink Himalayan salt
coconut oil (to lightly grease pie pan)
Preparation:
Combine all dry ingredients in a food processor. Combine until well blended and powder-like. Add soaked dates and date water. Process until dough-like. Add more or less water to create the consistency of dough. Remove dough and press into a lightly greased pie pan. Press evenly on bottom and up the sides of the pan. Place in dehydrator for a couple of hours, or in a warm oven (heat off) and allow to slow dry. Remove and let stand until cool. Set aside.
Pear Filling.
Ingredients:
1 cup raw cashews (soaked for 4 hours)
1 cup raw macadamia nuts (soaked for 4 hours)
1/4 cup raw pine nuts (soaked for 4 hours)
1 cup pitted Medjool dates (soaked for 1 hour)
1/2 cup coconut oil
1 T lemon juice
1/2 T raw honey with 1/4 cup water
1 tsp ground cinnamon
dash pink Himalayan salt
4-6 drops English Toffee flavored SweetLeaf Liquid Stevia
2-3 seeded, peeled, chopped pears
4-6 seeded, peeled, sliced pears
Preparation:
Combine nuts, dates, lemon juice, honey-water, stevia, and cinnamon in a high-speed blender. Puree until smooth, adding a little water at a time if necessary to help break-up the nuts and dates. Add the chopped pears and blend again. While mixing, slowly add the coconut oil and salt. Blend until thick, smooth, and creamy. Set aside.
Assembly:
Layer slices of pear on the bottom of pie crust. Pour half the cream pie mixture on top. Add another layer of pear slices, and pour the remaining cream pie mixture, spreading evenly over the pie. Garnish with more slices of pears. Cover and place in freezer for several hours until pie sets. Pie is now ready to eat. Store in freezer.
Options:
Use leftover cream pie mixture and pour into container with lid and freeze for delicious cream pear ice cream.
Drizzle date caramel sauce over top.
Grocery List:
almond flour
Brazil nuts
dried shredded coconut
Medjool dates
ground cinnamon
ground nutmeg
ground coriander
ground cloves
pink Himalayan salt
coconut oil
lemon
pears
cashews
macadamia nuts
pine nuts
raw honey
English Toffee flavored SweetLeaf Liquid Stevia
Vega-Riffic Recipes 