You guys!! If you haven't seen me posting about this raw Peach Cream Pie from my teacher, Meghan Telpner, then now's your chance to get in on the action!
Right off, here's the link to this awesome creation. Meghan always brings her best to the table and lets real food shine! She's got so many great recipes on her website, so please bookmark her page.
This one is a WINNER, I tell you. Go out and get the last of the summer's peaches (so sad!) and whip this one up for your friends and family. YUM.
When I first made this pie (have made it twice in two weeks now), I made an unintentional fabulous discovery. I accidentally missed a couple of the crust ingredients when I went grocery shopping, so I had to improvise.
Thanks to the google, I found a few different options.
But the one I want to share with you today was the easiest (and best) recipe ever for a raw pie crust. Thank you Shivie Cook!
I will be using this all the time now. Think of the possibilities!
1 cup Brazil nuts
1/2 cup walnuts
1 cup almonds
4 tablespoons organic, cold-pressed coconut oil
3 tablespoons organic coconut butter
pinch of sea salt
- In a food processor, pulse Brazil nuts, walnuts, and almonds until finely ground. No big chunks.
- Transfer to a bowl, and - using a fork - mix in coconut oil, coconut butter, and pinch of sea salt.
- Transfer to pie dish and mold to even/desired thickness, carefully working it up the sides of the dish. Take your time.
- Add desired contents, freeze (mine took a couple of hours to fully freeze), and voilà: Pie!
Note: You can use any combination of nuts for this and can easily sub more coconut oil for the coconut butter, if you don't have it. So easy!