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! 

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...

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. 

Sticky Christmas Candy!

This is more of a fruitarian recipe-we are trying to eat more fruits in our diet as they are so good for you.

180 Ml (3/4 Cup) California Raisins
120 Ml (1/2 Cup) Desiccated Coconut
2 Tbsp Dried Cranberries
4 Dried, Pitted Dates
2 Chunks of Dried Mango (or a teaspoon or two if you need a measurement)
2 Tbsp Agave Nectar (or maple syrup or honey)
1 Tbsp Chopped Nuts (I used Pecans but any nut would do fine. Just be sure to rinse them before blending.)
1/4 tsp Ginger
Pinch of Cinnamon
Pinch of Allspice (optional)

Everything in the food processor at high speed. Use a teaspoon to scoop it into little balls. This would also make a good pie filling if you doubled the recipe or so; as it tastes sort of like mincemeat (for you in the States, mincemeat is not meat at all. It is a spicy-fruity filling used for pies and such). Enjoy, and Happy Holidays!

Dark Chilli-Chocolate Balls

2 Heapin' handfuls of Desiccated Coconut
3 Handfuls of Dates (if I had to guess I would say 240 ml/1 Cup)-Dried & Pitted
5 Pecans (you may omit this if you are allergic but I think they make it much nicer)
2 Tbsp Wholenut Peanut Butter (regular will do in a pinch, but whole nut is less sweet so if you use smooth ect reduce the sweeteners that you add)
2 1/2 Tbsp Cocoa Powder (I prefer cacao as it is raw, but we are broke and cocoa powder is cheaper.)
2 Pinches Date Sugar
2 Pinches of Chilli Powder(or about 1/8 to 1/4 Teaspoons)
3/4 Tbsp Maple Syrup

Everything goes in the food processor. Add dates & coconut first, grind them on hi-speed, then rinse the pecans to remove the enzyme inhibitors and then add them...and then everything else, one by one blending each time you add an ingredient. I used 1/2 Tbsp to scoop it into balls but any size spoon will do. Yumm! I missed chilli chocolate-not anymore!

Frosted Honey Butter Cakes...mmm

Delicious! This is easily one of our new favourites, my husband the honey bear just LOVES it.

1 Cup Pitted Dried Dates
1/2 Cup Cashews
1/2 Cup Brazil Nuts
1 Tablespoon Honey
1 Tablespoon Desiccated Coconut
A couple pinches of Fleur De Sel (or sea salt)
1/4 Teaspoon Allspice
Dash of Cinnamon
Dash of Nutmeg

Process in a food processor, starting with the nuts and salt (you want the salt to mix in evenly, this is integral-and add them in slowly. Slowly add in the dates, then everything else. Use measuring cups (of any size you like) to form round cakes. Frost (if you want):

180 Ml (3/4 Cup) Dates (dried & pitted)
60 Ml  (1/4 Cup) Dried Mangoes
120 Ml (1/2 Cup) Rice Milk
60 Ml (1/4 Cup) Water
60 Ml (1/4 Cup) raw Carob Powder
4 Tbsp Virgin Coconut Oil
1/2 Tsp Honey or Agave Nectar

Blend on high speed in your blender for several minutes, poking at the top of the mixture with a spatula repeatedly to make air pockets so that the entire mixture gets down to the blades. This takes a while to blend thoroughly but it is very worth it. Once it has a smooth, velvety consistency, frost those cakes...and enjoy! This also would taste great with bananas or strawberries. Mmmm.

Moist Carrot Cake

mmm...

Cake:
4 Organic Carrots
240 ml/1 cup Desiccated Coconut
240 ml/1 cup Dried, pitted Dates
1 Cup Mixed Nuts
1 tsp Cinnamon
1/3 tbsp raw Carob Powder
1-2 tbsp Maple Syrup

Wash & finely grate the carrots into a large bowl. Tedious, but this recipe is well worth it, believe me. Grind (pulse, stir, pulse, stir...) Dates & Nuts together in a blender or food processor until they are a relatively smooth mush. Add this and the rest of the ingredients to your large bowl. You may whisk or stir this until it is very well blended, but I found it easier to just get in there with my hands and mix it up. Press the cake mix into a glass pan and even it out with your fist. Alternatively, you could turn these into cupcakes! Frost and enjoy. Will easily serve 4-6, or more...but not if you're hungry like we were when I made it. The two of us ate about half of it in one sitting. :))

Frosting:
About 1 cup Ground Almonds (you may grind them yourself in a food processor if you wish, but they were cheaper to buy pre-ground at Tesco's. Easier too.
4 Tbsp Maple syrup
2 Tbsp Desiccated Coconut
Rice Milk

Add all ingredients into a bowl & stir, add rice milk gradually until the desired consistency is obtained. Recipe may be doubled if you want a sweet cake or you just want some extra frosting for whatever else. Smooth onto the cake with a knife or the back of a spoon.