Carob-Cacao Cream Pie

Carob is considered an alternative to chocolate. Although carob is similar to cacao (chocolate) in appearance, it is quite different. Carob has a milder sweeter flavor profile than that of chocolate, and is nutritionally very different. So if you’re “chocolate” intolerant, carob is a great choice. I enjoy carob from time to time. In fact, I usually combine carob with cacao in my smoothies. Today’s recipe uses carob for a delicious raw creamy pie. Here’s the recipe:

1/2 cup raw walnuts
1/2 cup raw pecans
1 cup raw almonds
1 tsp pink Himalayan salt
1-1 1/2 T raw agave nectar
1 T raw carob powder
1 T raw cacao powder
Grind nuts into almost a powder in a food processor. Add remaining ingredients and mix well. Press into a cheesecake spring-form pan and place in the freezer for about 1/2 to 1 hour. Prepare filling.
Coconut Cream Filling.
Flesh of two young Thai coconuts (about 1-1 1/2 cups)
1 T coconut oil
1 T raw mesquite powder
1/3 cup raw carob powder
1/4 cup raw cacao powder
1 tsp organic vanilla extract (non alcoholic)
1 tsp ground cinnamon
2-3 T raw agave nectar
1-1 1/2 cup coconut water
Combine all ingredients (except coconut water) in a food processor or high-speed blender. Process until smooth and creamy, adding the coconut water a little at a time to help with the desired consistency. Pour in a bowl and set in the refrigerator until pie is ready to assemble. Start cashew cream filling.
Cashew Cream Filling.
1 cup raw cashews (soaked for at least 1 hour)
1/4 cup raw pine nuts (soaked for at least 1 hour)
1 T raw honey
1 T coconut butter
3 T raw carob powder
1/4 cup raw cacao powder
3-4 T raw agave nectar
1/2-1/3 cup coconut water
1 tsp pink Himalayan salt
Process nuts in a food processor until smooth. Add remaining ingredients, except coconut water. Mix well, adding coconut water a little at a time for desired consistency. Result should be creamy and smooth, and thick. Time to assemble pie.
Pie Assembly.
Other ingredients:
1/2 cup raw carob chips
Remove pie crust from freezer. Sprinkle 1/3 of the carob chips over the crust. Spread the cashew cream over the top. Sprinkle 1/3 of the carob chips over the cream. Pour the coconut cream over the top and lightly stir into the cashew cream making zigzags. Sprinkle remaining carob chips over the top. Cover with saran wrap and freeze for about 1-2 hours or more. Ready to serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s