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Raw Vegan Cream Pie
Betty Rawker (http://bettyrawker.com/) ----sent in by Suzanne C.
This is the indescribably delicious dessert Suzanne brought to our Summer Potluck----oh my!
crust:
180 ml3/4 c. almonds
180 ml3/4 c. coconut shreds
6 medjool dates, pitted
pinch sea salt
filling:
240 ml1 c. zucchini, peeled and chopped (Suzanne used yellow squash)
120 ml1/2 c. macadamia nuts or cashews
120 ml1/2 c. coconut oil, melted
59 ml4 T. coconut nectar or honey
59 ml4 T. lemon juice
5 ml1 tsp. vanilla
pinch salt
topping:
120 ml1/2 c. fresh fruit cut in small pieces (strawberries, blueberries, pineapple, etc.)
79 ml1/3 c. dried coconut chips
To make the crust, blend almonds, coconut and salt in processor into crumbly, flour-like consistency. Blend in dates until mixture starts to stick together. Push into bottom of springform pan.
Blend the filling ingredients in a high speed blender or processor. Pour 1/2 filling over crust, gently lay in some of fruit, cover with remaining filling and top with more fruit and the dried coconut chips. (Suzanne just made one layer, with strawberries and blueberries on top.)
Freeze a few hours to firm up. Thaw before serving.