Raw Carob Persimmon Pie

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Contributed by: Chef Raya Belna

Raw Carob Persimmon Pie

Recipe type: Yield: 7-8 Prep time: Cook time: Total time:


Quince Date Chutney Pineapple Quince taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Crust:
2 C Brazil nut or almond flour
1/2 C Carob powder
1/2 C Coconut flour
1/2 C Raw honey, agave or maple syrup
1/4 C Chia powder (optional)
1 T Raw vanilla bean powder
1 t Sea salt
Zest of 1 orange
1 inch Fresh ginger – grated

Center:
5-6 Fuyu persimmons – stems removed
1/2 C Raw honey or agave
1/2 C Coconut oil – liquid
1/2 C Fresh orange juice + zest of one orange
1/4 C Psyllium husk (optional)
1 t Raw vanilla bean powder or vanilla pod
1/2 t Sea salt
1/2 t Fresh ginger

Directions:

  1. Crust:
  2. 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.
  3. Center:
  4. 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.
  5. Garnish:
  6. Garnish the pie with sliced persimmon. Refrigerate 1-2 hours until ready to serve.

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