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! 

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. 

Black Forest Pudding

Here is a very simple, relatively easy dessert recipe for two.

2 Ripe Hass Avocadoes
200g dark Cherries
5 Tbsp Rice Milk (or other milk sub)
A handful of dates
3 Tbsp Agave Nectar (or maple syrup or honey)
2 Tbsp Cacao/cocoa Powder
1/4 Tbsp Virgin Coconut Oil

Everything except for 1/3 of the cherries goes in the blender at hi-speed. Now chop the remainder of the cherries and add them in! You may also add some vegan chocolate chips to this if you want more chunks, but that will change the sugar-free status of the meal. Enjoy!

The Ginger Mother's Frosting

Here is some frosting calling for the very healthiest ingredient in all of human kind-HUMAN mother's milk (breastmilk). This is nutrient packed and great for toddlers-and adults too.

115-120 Ml (1/2 Cup) Expressed Mothers' Milk
180 Ml (3/4 Cup) Cashews
2 Large Handfuls of Dried, Pitted Dates
60 Ml (1/4 Cup) Water
4 tsp Agave Nectar
4 tsp Cold Pressed Virgin Coconut Oil (AKA Coconut Butter)
1 tsp Organic Locally-Harvested Honey (Commercial bees are kept and treated in a manner that is inhumane and definitely inconsistent to veganism)
1/8 to 1/4 tsp Dried Ground Ginger(not raw)-depending how strong you want it to taste-optional

Everything goes in the blender at high speed, you must scrape the sides repeatedly and continuously burst air pockets with a spatula when blending to ensure everything gets thoroughly blended. Blend for several minutes, until smooth and velvety-it will have the consistency of a thick yoghurt (if you need it thicker, add more Cashews as needed). This would go great with my "Honey Butter" Cakes, the frosting for which I made was more fruity and caroby. This would also taste great as a dip with banana slices or berries. 

A footnote; don't worry if you don't produce enough milk to whip out  this much breastmilk all at once. Eat some organic apricots (known to increase breastmilk production) and accumulate it in the fridge one pumping at a time if you must. I pumped (expressed) breastmilk twice, one in each day, to get this much simply because I am breastfeeding a 1 year old which as I'm sure you can imagine, requires a LOT of milk. This recipe is well, well, worth it but make sure you keep the breastmilk in the fridge and do not leave it in the refrigerator for more than a total of a week, after which it will go bad.

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.

HOLY DONUTS!

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!
I think this may be my new favourite food. Maybe. I don't know, but. DROOOL!
Chocolatey raw donut holes. Oh. Absolutely. AMAZING. and EASY!! I like easy.

100g (or about 7/8 cups I think) Brazil Nuts
240 ml (1 cup) Dried pitted Dates
1/2 Tbsp Virgin (cold-pressed) Coconut Oil
1/2 Tbsp Agave Syrup
----
Coating:
3/4 Tbsp raw Carob Powder
pinch of Cinnamon

In a food processor (or a blender if you do not have one), put one ingredient in at a time starting with the nuts and blend.
Put the Carob Powder & Cinnamon in a bowl. Take the donut mixture and scoop out with a Tablespoon. (pack it into the tablespoon with your fingers, then press it so it gently slides out and you have a half-ball shape. That's at least, how I find the easiest way to do this.) Take the half-balls and roll them, with the round side facing down, in the carob mix-shake off the excess. Will make about 13 donut holes if I remember correctly. Mmmmm.