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Round Two: A Variation of Last Week’s Raw Vegan Cherry Berry Chocolate Cream Pie

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May 30, 2012 raw vegan recipes , , , , , , , , , , 2 Comments

This week I want to recreate the cherry-berry pie I made last week, but thought it would benefit from a fruity pudding layer in addition to the chocolate one.  I dried and reconstituted the fruit in a similar fashion (and used an extra cup of cherries so the pie was more full), but instead of just the chocolate avocado mousse, I made a raspberry mousse, then added cocoa powder and chocolate protein powder to about 1/3 of it.  This made a berry-chocolate pudding- if you wanted distinctly different flavors in the layers, you could make both this berry recipe and last week’s chocolate one. The raspberry mousse itself tastes “like a Sweet Tart” according to Ace- the camu camu powder lends a tangy, flavorful note.

This time, I skipped the coconut nectar in the fruit layer; the idea of it had been for glossiness, and you just don’t see enough of the fruit for that to matter. I also changed the crust slightly- the other one was very thin, and I wasn’t terribly keen on the figs.  For flavor and color I added cocoa powder to the crust, as well as a small amount of reserved dried cherries and strawberries.  I like the look and taste of this one better than the last.

For decor, I used fresh blueberries and cacao nibs, and also swirled some of the chocolate mousse into the raspberry layer on top.

Raw Vegan Cherry Berry Chocolate Cream Pie, the Sequel:

Crust:
1 cup raw pecans
2/3 cup raw walnuts
1/2 cup almond meal
4 dates
6 each partially dried (not reconstituted) cherries and strawberry chunks
1/4 cup raw cacao powder
1 tbls coconut sugar
pinch Himalayan salt

Soak dates in warm water for ten minutes. Pulse pecans and walnuts in food processor, then add remaining ingredients and process until a sticky crumb is formed. Press into a pie tin and set aside.
Any other raw pie crust recipe could be subbed for this one, or any other nuts/fruit you prefer.

Cherry Berry Filling:
2 cups strawberries, cut into 3/4 inch chunks
5 cups cherries, pitted

Place cherries and strawberries onto a dehydrator tray (fruit should fill one tray) and dry at 108 degrees for about eight hours. Refrigerate until ready to use. To prep for pie, reconstitute by covering them in warm water for about ten minutes. Drain and squeeze gently, then mix in coconut nectar.

Raspberry Mousse:

2 large or 3 small avocados
1 small banana
1 cup raspberries (fresh or frozen)
3/4 cup buckwheat honey, coconut nectar or agave OR 2/3 cup water and 2 droppers liquid stevia
3 tbls beet juice for color
3 tbls lucuma powder
1 tsp camu camu powder

Blend until creamy. Remove 2/3 of mix and set aside.

Cacao Mousse:
1/3 raspberry mousse recipe
1/4 cup raw cacao powder
2 scoops chocolate protein powder

Blend until creamy, and thin with water if needed.

Assembly:

Place a thin layer of raspberry mousse on top of the crust, followed by a thin layer of chocolate mousse. Throughly strain the cherries and strawberries, and add them. Top with all but about 3 tbls of chocolate mousse (or all of it if you don’t want to use it for decorating), then with remaining raspberry mousse. Decorate as desired.










Pie Time! Raw Vegan Fresh Cherry Berry Chocolate Cream Pie

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May 22, 2012 raw vegan recipes , , , , , , , , , , , , , , 0 Comments

My cherry obsession continues, only now they are FINALLY briefly in season, so currently I’m getting my fill of actual live cherries, not frozen or dried ones.  Though not a “pie person” per say, I greatly enjoy raw apple pie, where you partially dehydrate sliced apples then reconstitute them so they acquire a slightly smooshy baked quality.  I decided to carry that technique over to fresh cherries and strawberries, and layer it with a raw food staple: cacao avocado mousse.  If you have some time of your hands, this is the perfect summer recipe to try!  I made the chocolate mousse/pudding a couple days ago (and we’ve been enjoying plenty of it on its own), dried the fruit yesterday, and made the crust/assembled the whole thing today.  Having done it in parts, the actual crust-making and full pie assembly took less than a half hour.

Note that the cacao mousse recipe is for a full multi-serving yield… because really, if you are gonna dirty your blender, you might as well have a couple days worth of pudding to show for it! Also, you can make it without adding any fruit- I thought it’d be great for the chocolate layer to have notes of cherry.


Raw Vegan Fresh Cherry Berry Chocolate Cream Pie

Crust:
1 cup raw pecans
1/2 cup almond meal
5 dates
5 dried figs
pinch Himalayan salt

Soak dates and figs in warm water for ten minutes. Pulse pecans in food processor, then add remaining ingredients and process until a sticky crumb is formed. Press into a pie tin and set aside.
Any other raw pie crust recipe could be subbed for this one, or any other nuts/fruit you prefer.

Cherry Berry Filling:
2 cups strawberries, cut into 3/4 inch chunks
4 cups cherries, pitted
1/4 cup coconut nectar

Place cherries and strawberries onto a dehydrator tray (fruit should nearly fill one tray) and dry at 108 degrees for about eight hours. Refrigerate until ready to use. To prep for pie, reconstitute by covering them in warm water for about ten minutes. Drain and squeeze gently, then mix in coconut nectar.

Cacao Avocado Mousse:
3 extra large avocados or 4-5 medium ones
1 heaping cup cherries, pitted
3/4 cup coconut nectar, buckwheat honey, or agave OR 2/3 cup water and 2 droppers liquid stevia
1/3 cup cacao powder
1/4 cup coconut oil
2 scoops chocolate protein powder (optional)
1 tsp vanilla
1/2 tsp Himalayan salt

Blend in VitaMix or other high-powered blender until smooth and creamy. Refrigerate until ready to use.

To Assemble:
Place a thin layer of cacao mousse along the bottom of the crust. Drain any excess liquid from fruit, and pour in. Add about two cups of cacao mousse on top, until fruit barely peeps through- more can be added if desired.

Decor:
I used a pint of raspberries, and about 1/4 cup of cacao nibs for a topping. You can decorate any way you choose; I placed the raspberries around the edge, and made a sort of flower out of them by taking several berries and flattening them, then laying each around one main berry. I then put a small mint leaf in the center of the whole raspberry.