Her blog as well as cookbook Rawsome Vegan Baking are filled with amazingly tasty desserts like this one that will make sure your mouth will water from now on every time you hear "raw vegan desserts". Below is an image from her blog of the incredible recipe!
Emily Blackwell (yes, another Emily!) is a good friend of mine who has been a raw/vegan cooking enthusiast for quite some time. She has developed quite an arsenal of raw/vegan dessert recipes while experimenting in her kitchen - each one so good you would never know it was healthy. She isn't a full-time vegan, but loves to incorporate vegan practices into her scrumptious treats for the added health benefits that come with minimizing dairy and maximizing raw nutrition content.
"Caramanilla Pie" is her take on the above mentioned delicious pie by Emily Van Euw!
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| Emily Von Euw's Raw Vanilla Coffee Cream Pie With Chocolate Crust |
Emily Blackwell's Caramanilla Pie Recipe
Crust:
1 cup pecans
1 cup dates
2 tbsp cacao powder
1/4 tsp cinnamon
1/8 tsp salt
2 tbsp coconut oil
Blend until sticky and press in the bottom of the pan
Filling:
1 1/2 cup macadamia nuts
1/2 cup pine nuts
1/4 tsp vanilla powder
3 tbsp coconut oil melted
1/4 cup maple syrup
1/3 cup brewed coffee
1/8 tsp salt
Blend until smooth and pour over crust
Topping:
1/2 cup dates
1/2 tsp salt
Cover dates with coffee. Blend until smooth.
Garnish with strawberries and pumpkin seeds.
Making the filling: behind the scenes!
Melted Coconut Oil
French press is the best! The stronger the potency of the coffee you brew, the more the taste will stand out in your recipe.
Making the topping!
Will you be my date? Make sure your dates are pitted before you blend.
Add just a pinch of salt!
Blend until very creamy!
Making the crust!
Knead the dough thoroughly and evenly.
Filling it in!
Fill from edge to edge, and spread evenly.
Cicero approves! :3
Refrigerate, then add cream topping and garnish! Enjoy! :)
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| Emily Euw's Raw Vanilla Coffee Cream Pie With Chocolate Crust |
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