So many times when people think of raw foods their minds immediately go to green salads or plates of raw vegetables. But there is so much more to raw foods than just the basic salads and cut up veggies. One of my favorite raw food categories – desserts! Our very good friends at Living On the Veg will be serving up a new, delicious and mouth-watering raw recipe for you each and every week. This week they are starting out on a sweet note with an amazing raw pie that is sure to please every dessert lover. Enjoy!
I have a friend from Philly who would come by and reminisce about this Irish Moss Shake he would get at a local Jamaican Juice place located in his neighborhood. I have never had one, but his nostalgic fully loaded description gave me a wonderful idea! I love the fluffy texture Irish Moss gives to desserts and shakes. Irish Moss is not moss but actually a sea vegetable that grows in cold water in Ireland, but can also grow in North America. It contains vitamins A,B,C,D and nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Also notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed. Irish Moss is said to increase the libido and improve sexual function, so naturally most Jamaican men are lovers of the drink for its taste but also for the promise of a healthier sexual lifestyle. It is nearly tasteless, and works as an emulsifier. I adore Irish Moss and purchase mine through Raw Food World. You must soak Irish Moss at least 3 hours and then rinse off the sand before using. I know you will enjoy the taste of Jamaica in this wonderful Ital Pie!
Chef Fuji from Living On The Veg
Ingredients:
For the crust:
- 1 cup raw almonds, soaked 12 hours, rinsed and dehydrated 24 hours
- 1 cup sun dried coconut flakes
- 1 cup dates, pitted, soaked for 10 minutes if very hard, not soaked at all if soft
- 1 tsp lemon zest
- 1/4 tsp vanilla powder
- pinch sea salt
For the filling:
- 1 1/2 cups coconut water
- 2 cups coconut meat
- 1/2 cup soaked Irish Moss
- 1/2 cup dates, pitted
- 1/4 cup coconut nectar
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp fresh ginger juice or ginger powder
- 2 tbsp lecithin
- 1/2 cup coconut oil
- pinch sea salt
Preparation:
For the crust:
- Place all of the ingredients into a food processor and blend until the crust rises up the sides of the processor. Stop and scrape down the mixture and continue blending until it is broken up and starts to stick together.
- Remove the crust mixture from the food processor and form into a ball of dough. Squeeze together to make sure the dough holds together. (If the dough is crumbly and dry, add 2-5 more dates and process again.)
- Press the dough into an 8 inch spring form pan, making sure to evenly cover the entire bottom of the pan.
- Set aside.
For the filling:
- Place all of the filling ingredients into a powerful blender.
- Start on low until the filling is well broken up. Slowly turn the blender to high until you reach a smooth consistency.
To assemble your pie:
- Pour the filling into the spring form pan and place in the freezer for 1-2 hours or until set.
- Transfer the pie to the fridge until ready to serve. Garnish with fresh fruit or serve as is.
Yield:
Makes 1 whole pie or 16 pieces.
Notes:
Store any leftover pie in a sealed container in the fridge for up to 3 days.
