Fruity Irish Cream Mint Pie
This is a yummy pie. However, if you aren't that fond of mint, just leave it out and it's just as delicious!
Nut Crust:
1/2 cup (120 ml) raw almonds, soaked in water for 8 hours and dehydrated (or use staple stash)
1/2 cup (120 ml) raw buckwheat groats, sprouted and dehydrated (or use staple stash)
1/2 cup (120 ml) raw sunflower seeds, sprouted and dehydrated (or use staple stash)
1/2 cup raisins (120 ml), soaked in water for 15 minutes
1/4 cup (60 ml) raw carob powder
1 teaspoon (5 ml) vanilla powder
Place above in food processor with S-blade until finely chopped and mixture starts to clump and pull away from the sides. Add a small amount of water if mixture is too dry. Press into 9” pie pan.
Pie Filling:
1/2 cup (120 ml) raw cashews
1/4 cup (60 ml) coconut cream concentrate (or coconut butter)
6 macadamia nuts (optional)
4 ripe bananas
4 large dates, soaked in water 15 minutes, pitted
1/2 cup (120 ml) raw carob powder
1/3 cup chia gel (75 ml)
1/2 teaspoon (2.5 ml) peppermint flavoring or 20 fresh mint leaves
Place above pie filling ingredients in high-speed blender and blend on high speed with tamper until smooth. Pour filling over pie crust and chill for 2-3 hours.
1/2 cup (120 ml) raw almonds, soaked in water for 8 hours and dehydrated (or use staple stash)
1/2 cup (120 ml) raw buckwheat groats, sprouted and dehydrated (or use staple stash)
1/2 cup (120 ml) raw sunflower seeds, sprouted and dehydrated (or use staple stash)
1/2 cup raisins (120 ml), soaked in water for 15 minutes
1/4 cup (60 ml) raw carob powder
1 teaspoon (5 ml) vanilla powder
Place above in food processor with S-blade until finely chopped and mixture starts to clump and pull away from the sides. Add a small amount of water if mixture is too dry. Press into 9” pie pan.
Pie Filling:
1/2 cup (120 ml) raw cashews
1/4 cup (60 ml) coconut cream concentrate (or coconut butter)
6 macadamia nuts (optional)
4 ripe bananas
4 large dates, soaked in water 15 minutes, pitted
1/2 cup (120 ml) raw carob powder
1/3 cup chia gel (75 ml)
1/2 teaspoon (2.5 ml) peppermint flavoring or 20 fresh mint leaves
Place above pie filling ingredients in high-speed blender and blend on high speed with tamper until smooth. Pour filling over pie crust and chill for 2-3 hours.