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Delicious Drupe Raw Nut-Cheese Cake

Apricots and Peaches are considered drupes because of the large wooded seed inside them, referred to as a pit. They are delicious, and the perfect fruit for summer, and readily available at the farmer’s market. They are sweet and juicy, yet tart and zesty. The perfect arrangement of flavors to enjoy fresh and raw, or combined in my delicious creamy raw nut-cheese cake. Enjoy!

2 cups raw Brazil nuts
1/4 – 1/2 cup raw pecans
1 cup dates (pitted)
3 T Coconut Secret’s coconut sap sweetener (or any other raw sweetener)
1 tsp organic, non-alcoholic vanilla extract
1 tsp pink Himalayan salt

3 cups raw cashews (soaked, then dehydrated)
12 medium-sized apricots (pitted, and chopped into pieces, leave skin on)
2-3 peaches (pitted, and chopped into pieces, leave skin on)
1 1/3 cup nut milk (I used almond butter and water)
1/2 cups raw agave nectar
1 T organic, non-alcoholic vanilla extract
dash pink Himalayan salt
dash ground cinnamon
1 cup coconut oil (melted)

1/2 cup raw, sliced almonds (for garnish)

Combine all ingredients in a food processor and mix until crumbly and sticky. Pour into a cheese cake pan, and press down evenly, moving slightly up the sides of the pan. (I used coconut oil to grease the sides and the bottom, and placed a sheet of parchment paper on top. This helps keeps the cake bottom from sticking to the pan and sides). Place pan with crust in freezer until ready to fill.

Combine all ingredients into a food processor, except for 2-3 apricots, and coconut oil. Mix until creamy smooth, with some fruit chunks. Add coconut oil and mix again. Remove crust from freezer. Pour filling into crust. Add remaining chopped apricots and mix well. Evenly spread filling. Sprinkle sliced raw almonds on top. Place saran wrap over top and freeze for several hours until firm. This cake is ready to serve. Best served slightly chilled.


Creamy Fig Pie

I’ve been able to find a lot of delicious fresh figs lately. They are so delicious and sweet, that I decided to make a creamy fig pie. This is almost like a cashew cheese cake, but more like a custard cream pie filling. I hope you enjoy it!

1 cup jungle peanuts
1 cup Brazil nuts
12 pitted Medjool dates
2T or 1 scoop raw cacao powder
1T raw cacao nibs
dash ground cinnamon
pinch sea salt

Combine all ingredients in a food processor and blend until sticky and crumbly. Evenly press into the bottom of a spring form pan. Cover with saran wrap and freeze until filling is ready.

Fig Filling.
2 cups raw cashews (soaked for 4-6 hours or longer)
1 1/2 cups packed, pitted Medjool dates (soak for 2 hours or longer)
1 tsp. organic vanilla extract (non-alcoholic)
1 tsp. raw mesquite powder
2-3 T raw lucuma powder
4-6 drops SweetLeaf stevia English Toffee flavored liquid
2 fresh figs
1/2 cup purified water (additional for consistency)
1 T melted coconut oil

Combine each ingredient 1 at a time while blending, using a high-speed blender or food processor – be sure to save coconut oil for last. Blend until super smooth and creamy like custard. Remove and place in a mixing bowl. Filling should be thick, creamy and somewhat fluffy.

Pie Assembly:
Remove saran wrap from crust, and crust from freezer. Slice 1lb of figs into thin slices. Make one layer of slices on top of crust. Save another layers worth of slices for topping. Fold in remaining slices into the creamy filling. Pour creamy filling on top of crust, spreading evenly. Layer the remaining slices on top to form a design or cover it all. Place saran wrap over top and freeze pie for at least 1 to 2 hours or more before serving.

Carob-Cacao Cream Pie

This pie recipe is quite similar to a few pies I have posted in the past. However, the emphasis is on the use of carob, and a few other variations. This pie is quite sweet, so a little goes a long way! I hope you like it. 🙂

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
1T raw carob powder
1T 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)
1T coconut oil
1T 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)
1T raw honey
1T coconut butter
3T raw carob powder
1/4 cup raw cacao powder
3-4T 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.
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.

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