Creamy Dreamy Berry Peach "Ice Cream" Pie

I absolutely love summer flavours. Juicy peaches, succulent strawberries, mouthwatering cherries-as I was experimenting with these flavours I came up with something I absolutely adore!

Messy counter, gorgeous pie


Berry Peach Ice Cream Pie:

Crust:
60g Ground almonds
1/8 to 1/4 Cup dessicated coconut, or coconut flour
1 tsp virgin coconut oil

Filling:
2 Ripe peaches
About 9 medium to large strawberries
6 Cherries
5 Heaping (generous) tablespoons coconut oil
1 tsp vegan setting agent, such as carageenan (agar could also be used, but I don't know the ratio)
(optional) sweetener to taste

Stir the almonds and coconut flour in a bowl. Rub 1 tsp of coconut oil in your palms to melt it, and work it in by hand into the "flour" mixture to make the crust. Pour the crust into a pie or cake pan and spread it around equally with your hands. Initially it will seem quite powdery, but when the filling is added it becomes flaky and delicious.

For the filling, mix everything in the food processor (or blender). I don't recommend overmixing it, as the fruit chunks are absolutely lovely! Pour the mixture over the crust and place the pie in the freezer for approximately 1 hour to set. When it's done you'll have a cool, creamy fruit pie that is absolutely to die for-and absolutely guilt free!

Tip: mix juice with sparkling water for a cool drink to go alongside it! 

Spaghetti Sauce

Raw AND cheap! I can't believe how much money is saved when you make your own instead of buying it at the store, and an added bonus is that there is no sugar. Here is the recipe I used:

 2 tubes of pure 100% tomato paste
1 box of Organic chopped tomatoes (you can find this at Tesco's, you can easily sub a large handful of fresh tomatoes, however)
1 1/2 Cups water
4 tsp oil (I used rapeseed oil)
4 Cloves of garlic
1 1/4 Tsp fleur de sel (or sea salt)
1/2 tsp maple syrup or agave nectar
1/2 tsp mixed spice/Italian spices
1/2 tsp basil
1/2 tsp black pepper
1/4 tsp rosemary
1/4 tsp garlic powder
A few squeezes of fresh lemon
Pinch of chili powder (optional)
Dash of mustardseed (optional)

Everything goes in the blender-stir to remove the air pockets while you blend.
You can also mix this up and use whatever seasonings you like instead, the ones I've listed are just my personal preference. This makes a fantastic sauce over (cooked) barley, alternatively you can make raw noodles out of spiralled zucchini or shredded squash. Bon apetit! x

Carob Nut Banana "Ice Cream"

4 Ripe Bananas
2 Tbsp Carob powder
1 Tbsp ground Arrowroot
1 Tbsp Chopped Almonds (or other nut)
1 tsp liquid Sweetener (maple, ect)
1 tsp Soya or Rice Milk

Place all ingredients sans the nuts in a medium or large bowl. With a masher or a fork, mash it all together until you acheive a pudding-esque consistency. Stir in the nuts and freeze for 30 min. Serves 2-4.

Here, Halva Monster!

Carob Halva Monsters


3 Heaping tablespoons Tahini Paste
1 Tbsp Carob Powder
1 Tbsp Arrowroot Powder
1 Tbsp Liquid Sweetener
(I like Freedom syrup [made entirely from fruit] but agave or maple would be fine too)
Raisins or sultanas
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Stir, stir, stir everything except the raisins/sultanas in a small bowl or a coffee mug until well mixed. Heap onto spoons and make smiles with the sultanas! Or you could just put them in with the rest and stir it up if you don't like smiling food. Whatever.
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This is a small but rich and flavourful snack that will serve 2-3.

CHOCOLATE Brownie Dough

Mmmmm............
This is, IMO, even yummier than the cookie dough! Not super raw but it's still unprocessed and not so bad for ya!

1 Tin garbanzo beans/chickpeas
120 Ml/1/2 Cup Rolled Porridge Oats
120 Ml/1/2 C liquid Sweetener (maple syrup, agave, ect but I like Sweet Freedom's all-fruit syrup)
60 Ml/1/4 C Cocao or Cacao Powder
60 to 80 Ml/1/4 to 1/3 Cup Rice Milk
60 Ml/1/4 Cup GF flour
2 1/4 Tbsp Creamed Coconut
2 Tbsp Sunflour Spread (or virgin coconut oil)
1 Tbsp Corn Flour, or Gluten Substitute
1 Tbsp Ground Arrowroot
3/4 Tbsp Date Sugar
2 45g Packets of Free-from vegan chocolate buttons (or other dairy free chocolate)
1/8 tsp Baking Powder
1/8 tsp Sea Salt
1/2 a Vanilla Bean
5 Dates (dried & pitted)

Everything except the choccy buttons goes in the food processor @ high speed until well mixed. Add chocolate buttons and mix on low speed briefly-then take it all out, refridgerate a couple hours or freeze for 30 minutes. Enjoy the chocolatey goodness...

Pink Sauce

Cranberries and macadamia nuts. The perfect compliment to one another.

170g Dried Cranberries, or Craisins

100g Macadamia Nuts
175ml (3/4 Cup) Rice Milk
1 1/2 Tablespoons Virgin Coconut Oil

----In the blender, mix at high speed and stir out the air pockets as necessary. Blend until it's as smooth as you'd like it. This is deliiiicious as a pudding on it's own, but it also goes nicely with most anything sweet!

Coconut Clouds

I call these "clouds" because they are light and fluffy-and sweet! This is one of my simplest, and tastiest, recipes, I think!

200g Desiccated Coconut
2-3 (to taste) Heaping Tablespoons Agave Nectar
3 teaspoons Virgin Coconut Oil
1 tsp Date Sugar
About 1/4 Tsp Freshly Squeezed Lemon Juice
1 Small pinch Salt (Optional)

Everything goes in the food processor at high speed. Leave blending until everything is thoroughly incorporated. Use a measuring spoon to make sweetie balls.