Coconut Carrot Cream Pie

Eat healthy

Robyn Chuter

10/02/2015

Comments

1 min read

Ingredients:

Crust

1 cup raw almonds

1 cup dates, pitted

1 tbsp chia seeds

2 tbsp water
1/3 cup rolled oats, ground

Filling

1/2 cup pomegranate juice

1/3 cup unsulphured dried apricots, diced

1 cup unsulphured dried apples, chopped

3 apples, cored and roughly chopped

1/3 cup raisins

1/4 cup walnuts

1 1/2 cups carrot, grated

1/2 cup zucchini, grated

1/2 cup beetroot, grated

1/2 cup desiccated coconut

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Topping

1 1/3 cup macadamia nuts

1 cup plant milk

2/3 cup pitted dates

Method:

Crust

Place almonds and oats in food processor and process until very finely ground. Add dates and process until chopped and mixed well. Add chia seed and water and pulse to mix in. Press mixture into the base and up the sides of a pie plate.

Filling

Marinate chopped dry apples and apricots in juice overnight in refrigerator or at room temperature for 1 hour. Combine apples, raisins and walnuts in food processor or blender, then add in the soaked dried fruit mixture and vegetables and process until combined. Drain and press excess moisture from carrots, zucchini and beetroot and mix into apple mixture along with coconut, cinnamon and nutmeg. Add filling to prepared pie crust.

Topping

Blend all ingredients until smooth and creamy. Spread on top of pie.

Written by:

Robyn Chuter

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