Chocolate Orange Raw Pie

This is a vast improvement over the pie I posted a couple weeks ago and I took it to a party last night.   It's quick, it's yummy, it's about as good for you as a pie can get and it doesn't turn brown on top!  I'm sending it to Becky Holms' Douglas County News. 

Cut a piece of parchment to fit the bottom of a pie pan or springform pan with removeable bottom.

The crust:
2 c. cashew pieces
2 c. raw carob
1/2 c. plus 2 tbsp. raw extra virgin coconut oil
4 tbsp. raw honey
Mix in food processor until it forms a ball.  Press onto bottom of pan and place pan in refrigerator.  It will firm to a hard cookie crust.  If you don't want it quite so hard, use less coconut oil. 

Blend:
2 small to medium avocadoes
1/3-1/2 c. raw honey
pinch salt
2 heaping tbsp. raw extra virgin coconut oil
1-2 tbsp. water if necessary to get the blender moving
Once that is mixed, add:
1 c. carob powder and 2 tbsp. cocoa powder if you are a normal person
          or 2/3 c. cocoa plus 1/3 c. carob if you are a chocoholic
          if you do the latter you will probably need more honey
Blend again until silky smooth.  You will probably need to start and stop the blender several times to keep it from overheating.  Place this chocolate layer on top of the chocolate crust.  Re-refrigerate.

Clean blender and blend until silky smooth:
2 large mangoes
3 tbsp. orange juice concentrate
1 tsp. ginger
1-2 tbsp. honey depending on sweetness of mango - can also use stevia
1/2 c. coconut oil
1-2 tsp lemon juice
pinch salt
lemon zest.

Spoon the orange layer on top of the chocolate layer.  Re-refrigerate. 

This will set in about an hour and it is seriously yummy.  It delighted people at a party today who eat lots of sugar and junk.  I'm opening their eyes gradually, one recipe at a time!

Gluten Free Black Bottom Pie for the Holidays

Following is a recipe that tastes really bad for you. My version is still quite sweet, but is far healthier than the recipe it was named after, and also is uncooked, leaving the enzymes naturally present in the food available to help you digest it! This is excellent party fare.


Two ingredients, avocado and coconut oil, are unusual and fairly expensive, but are indispensable. The avocado flavor disappears into the dessert, but its creamy texture transforms the bottom layer. California Haas avocados work best. Coconut oil, which solidifies in cool temperatures, replaces cornstarch and adds subtle flavor. Coconut oil also contains antimicrobial and antiviral properties. Unlike other oils, it actually boosts metabolism.

You may make this pie less expensive in both dollars and calories by omitting the middle layer, but I like all three layers together. If you choose to make a triple layer pie, place 1 1/2 c. hazelnuts or pecans in 3 c. filtered water and leave to soak for 6-8 hours before proceeding with the remainder of the recipe.

Bottom layer: Blend 2 small to medium avocados, 1/3-1/2 c. raw honey (1/2 c. is more realistic), a pinch of salt, 1/2 tsp. cinnamon, 2 heabping tbsp. raw virgin coconut oil and 1-2 tbsp. water if necessary to get the blender moving. Blend until silky smooth and spoon into prepared pie crust (see notes below). Rinse the blender.

Middle layer: Drain water from nuts. Blend with 1/3 c. raw honey, 2 heaping tbsp. coconut oil, 2 tsp vanilla and 1-3 tbsp. water if necessary. Spoon on top of chocolate layer.

Top layer (double the ingredients in this layer if you omit the middle): Blend 3 ripe bananas, 1 tbsp. lemon juice, 1-2 tsp. vanilla (to taste) and 3 heaping tbsp. coconut oil. Pour onto nut layer. Sprinkle with cinnamon, cover with plastic wrap and refrigerate pie to firm.

Use your favorite precooked pie shell, or just scatter pecan chunks and ground pecans thinly on the bottom. I usually just dust the pan with ground pecans; this recipe fits perfectly that way. You may need a deep dish pie pan if you use a crust. This would also look great in parfait glasses, although I'd place the banana layer in the middle to keep it from browning.