Corinne Patton Rossi (Fiddleheads member, owner of Better Bodyworks in Pawcatuck, and provocateur extraordinaire) adapted this dessert from "GreenChef" Vanessa Sherwood's recipe for this past Easter weekend. I confess I'm a complete stranger to "raw foodism" but I've been on a bit of a coconut kick lately, thanks to the organic coconuts, coconut milk and oil we have at the co-op right now. So this goodie seems the perfect enticement to check out raw "cooking". ("Raw" as in a consciously-chosen diet consisting mostly or entirely of food that has not been cooked in any way; not, "Oops, I forgot to put this in the oven; oh well, they'll all eat it anyway." Could it be possible that a random kitchen goof was what originally inspired the raw food movement?)
Corinne's version is very similar to Vanessa's except for a few adjustments in the amount of several ingredients; Corinne used 2 cups of macadamia nuts instead of 1/2 for the crust, for instance. "The pie was so yummy," she confessed, "that I had it for breakfast [the next day]!" Breakfast of champions, indeed. Crust: 2 cups macadamia nuts 1/4 of the meat from a small mature coconut pinch of salt 2 Tblsp coconut oil 4 Tblsp agave syrup First layer of filling: 2 cups young coconut meat (approx 2 thai coconuts) 3/4 of the meat from the mature coconut mentioned above 1/2 cup coconut oil 6 Tblsp. agave syrup 2 Tblsp fresh lime jiuce 1/4 - 1/2 cup coconut water (as needed) 1/2 tsp salt 1 tsp vanilla extract 1-2 bananas, sliced Second layer of filling: the meat of 1 small mature coconut 2 bananas 3 Tblsp coconut oil 2 Tblsp agave syrup Line a small springform pan with plastic wrap. For crust: Place all ingredients in food processor and blend to a small crumb. Press into bottom of pan. Place in freezer to set while preparing filling. For filling #1: Place all ingredients, except bananas, into food processor and blend until smooth, carefully adding just enough coconut water to creat a "flowing vortex" (Vanessa Sherwood's term) in the center of the processor. Slice 1or 2 bananas 3/8" inch thick and layer over crust. Spread filling over banana slices. For filling #2: Place all ingredients in processor and blend until smooth. Spread over filling #1. Cover pan with plastic wrap and refrigerate overnight. Serve with chcocolate garnish and non-dairy whipped cream if desired.
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