real raw kitchen: RECIPE: tropical fruit pie

Thursday, September 12, 2013

RECIPE: tropical fruit pie

I love desserts just like you and if it were up to me I'd be face first in desserts all day long, every single day. But we all know that's just not possible. Not to mention, whenever I eat desserts they fill me up in such a way that I'm not hungry for hours and hours.. and this makes me very sad because I like eating. And I only eat when I'm hungry. 

Do you see my dilemma??

So when I can help it I try to make desserts that are great for digestion and also feel like an incredible treat. The easiest way to accomplish this is by using what nature has given you: FRUIT! Raw desserts tend to be heavy on the nuts and while they make many great dishes they can really create not-so-good-for-you treats that are hard on digestion. So I try to consume only a little bit at a time if the dessert does have nuts (um hello examples 1, 2, and 3) ... 

OR I just try and use fewer nuts in the entire dessert! So here is an incredibly easy pie that can be whipped up in a matter of minutes and is so delicious. It's only mildly nutty and is pretty easy to make your own. Don't have mamey? Try persimmons or papaya! Don't want the mango topping? Try apricots or peaches. Or even figs! Play with the fruit you have on hand and make some pretty little things!

Basic Crust:
a recipe
1 cup pecans, soaked
4-5 medjool dates, soaked
1 T cinnamon
1 t nutmeg
1/2 t vanilla
pinch sea salt

  1. Peel (optional) and pit your dates and place them in a food processor. 
  2. Drain the pecans and add them to the processor.
  3. Add the remaining ingredients and pulse until chunky. Do not over process or it will become too mushy!
  4. Reserve a couple tablespoons of the mixture for a crumble topping, if you'd like.
  5. Dump the remaining contents into a tart dish (I used two small dishes) and press down until evenly covering the bottom and the sides.
  6. Place in the fridge while you work on the remaining ingredients.
Fruit Filling:
1/2 very ripe mamey
1/2 very ripe mango
1 T coconut shreds

  1. Scoop out the flesh of the mamey and process in the food processor until very smooth.
  2. Scoop out and fill your tart dishes.
  3. Next, peel your mango and scoop out the meat.
  4. Finely chop the mango as small as you'd like.
  5. Scoop the mixture and place on top of the mamey.
  6. Sprinkle with coconut shreds.
  7. Using your fingers, crumble the reserved crust mixture over the top.
  8. YUM!
If you do not have mamey (which is probably a huge majority of you, sadly, since it's a very tropical fruit) then wait until Fall and try this with persimmons .. it's a very similar taste! OR you can try this with papaya, instead of mamey, and it will still have the same tropical feel.

2 comments:

  1. This looks delicious!! HAHA, can totally relate on your dessert dilemma, because I feel that same exact way too!! I am in 100% agreement with you! Love the simplicity of this dessert, gotta make it soon!
    xoxo

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    Replies
    1. Yum! Hope you like it :) Let me know when you make it!

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