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Creamy Pear Tart

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

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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!

Crust.
Ingredients:
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

Preparation:
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.
Ingredients:
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

Preparation:
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.

Dreamy Raw Mango Cheesecake

This cheesecake is so refreshing and delicious! I just love mangoes, and this dessert really brings out the love! The first time I made this recipe was about 2 years ago, and I have since improved the recipe since that first time. I really hope you love it too! My photo isn’t great, since I haven’t been able to take decent pictures lately. I’m thinking about asking Santa for a new camera! Well, enjoy! =)

Crust.
Ingredients:
2 cups raw almonds
1 cup raw macadamia nuts
1/2 tsp organic vanilla extract
1 cup pitted Medjool dates
drizzle raw agave nectar
dash pink Himalayan salt
3T orange zest (optional)

Preparation:
Combine all ingredients, except orange zest, in a food processor and pulse until crumbly and dough-like. Remove from blender and press into the bottom of spring-form pan that has been lightly greased with coconut oil. Press evenly, cover with saran wrap, and refrigerate or freeze until filling has been prepared.

Filling.
Ingredients:
2 cup raw cashews (soaked for 8 hours)
1 cup coconut flesh (young Thai coconut)
3/4 cup raw honey or agave nectar
2/3 cup coconut oil (lightly warmed)
1 tsp organic vanilla extract (non-alcoholic)
1/4 cup coconut water (more as needed)
1/2 tsp pink Himalayan salt
drizzle raw agave nectar
2 cups fresh, ripe mango (chunks)
3T lecithin
3T orange zest (optional)

Preparation:
Combine all ingredients, except coconut oil and lecithin, in a high-speed blender, and blend on high until smooth. Add remaining ingredients and blend until smooth and creamy. Pour over top of pie crust and slices of fresh cut mango. Smooth out to remove any air bubbles. Refrigerator for at least one hour before glazing.

Glaze.
Ingredients:
3 stems Irish Moss (soaked)
1/4 cup purified water
1T coconut butter (melted)
1 mango (peeled, stoned, and chopped)

Preparation:
In a high-speed blender, blend Irish Moss with a little water until gelatinous and smooth, add the mango and coconut butter and blend until smooth. Pour and spread the glaze over top of the mango cheesecake. Chill in the refrigerator or freezer for another 30 minutes to an hour before serving.

Suggested Garnish: Serve raw whipped topping, and some added orange zest, maybe some slices of fresh cut mango.

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