Raw Recipe Carob Cream Pie

This easy raw food recipe for raw carob pie doesn't last long. This raw carob recipe is a easy raw recipe to make. Looks like you worked hard but didn't.

Carob Cream Pie

Best if you let it freeze. Take out about 15 minutes before serving. YUM

Crust

1/2 cup raw almonds (not soaked)
1 c fine shredded coconut
1 TB vanilla
1/2 c pitted dates (soaked)
1/2 c raisins (soaked)

Blend in food processor until finely ground.
Cover bottom of spring form pan with parchment paper.
Press crust mixture on top of parchment paper until even and well flattened. Put crust in freezer while preparing filling. 

Filling

2 large avocados, not too mushy
1/2 – 3/4 c raw carob powder
1 orange, juiced (squeeze by hand)
1/3 c pitted dates 

1/4 c honey

1 tsp vanilla

Blend the dates and orange juice. Add remaining ingredients and blend until smooth. Take crust out of freezer and smooth carob filling over crust and return to freezer. 

 Cashew Vanilla Cream

1 cup organic raw cashews (soaked)

1/4-1/2 cup  water depending on desired thickness

1-2 Tbsp agave, honey or maple syrup

1 tsp natural vanilla extract, or a little more to taste

1/4 cup coconut oil

8 dates (soaked for a few hours)

a pinch of Celtic sea salt

Combine everything into the blender and puree until thick and creamy.

It is a good idea to start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness.

When the carob filling is very cold spread the cashew vanilla cream over carob filling and spread evenly and return to freezer. Leave in freezer for a few hours then it's ready to cut and serve.