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.
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
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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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.