Raw Carob Persimmon Pie
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Crust:2 C Brazil nut or almond flour1/2 C Carob powder1/2 C Coconut flour1/2 C Raw honey, agave or maple syrup1/4 C Chia powder (optional)1 T Raw vanilla bean powder1 t Sea saltZest of 1 orange1 inch Fresh ginger – gratedCenter:5-6 Fuyu persimmons – stems removed1/2 C Raw honey or agave1/2 C Coconut oil – liquid1/2 C Fresh orange juice + zest of one orange1/4 C Psyllium husk (optional)1 t Raw vanilla bean powder or vanilla pod1/2 t Sea salt1/2 t Fresh ginger
- Place all ingredients in food processor until well mixed. Do not over process. Mixture should be light and crumbly. Press into 8 inch pie plate and chill.
- Place all ingredients, except psyllium husk, in high speed blender until smooth, adding more orange juice as needed. Whisk in psyllium husk until well integrated. Pour immediately into chilled crust and let sit for 5 minutes or until slightly firm. Texture of center should be similar to pudding or jello.
- Garnish the pie with sliced persimmon. Refrigerate 1-2 hours until ready to serve.