Robust Raw Cacao Pie with Nut and Fruit Crust
Author’s Note – Enjoy a slice plain (with a cup of coffee) or drizzled with honey or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil.
Author’s Note – Enjoy a slice plain (with a cup of coffee) or drizzled with honey or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil.
Enjoy with a cup of freshly brewed, organic coffee.
Mamaw’s Pecan, Coconut, “Papaya” Pie
Servings: 8
Preparation Time: 10 minutes
Ingredients:
Crust:
Filling:
Directions:
Preheat oven to 350 degrees F.
Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.
Stir filling ingredients together, and then pour into pie crust. You may decorate with pecan halves if desired. Bake 30 minutes or until filling is set.
Serve warm or cold. May top with whipped cream.
Terri from Warrior, Alabama, won $50 for this recipe and photo! Submit your recipe here!
Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission.
These bars are made with coconut flour, honey, and yogurt.
Fresh coconut milk, Coconut Cream Concentrate, coconut flakes, and coconut oil combine to make this delicious, creamy pie.
Gluten and Dairy-Free, Chocolate and Vanilla Pie
Servings: 8–10
Preparation Time: 20–25 minutes
Ingredients:
Gluten-Free Crust:
Dairy-Free Chocolate Filling:
Dairy-Free Vanilla Filling:
Directions:
In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9-inch pie plate and pierce a few times with a fork. Bake at 350 degrees F for about 8–10 minutes or until lightly brown.
In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.
In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.
Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.
Garnish with coconut whipped cream and whole sugar, if desired.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Try this smooth and creamy chocolate pie made with fresh, homemade coconut milk.
This delicious wild blackberry and rhubarb pie will have you coming back for seconds.
Gluten-Free, Holiday Fruit Pie
Servings: 8
Preparation Time: 1 hour
Ingredients:
Filling Ingredients:
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt, and baking powder. Cut in shortening, vinegar, and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.
Roll out dough on a lightly floured surface until about 1/4 inch thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust, if desired.
In a saucepan, bring cranberries, 1/2 cup water, and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of the water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon, and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top, if desired.
Bake for about 40–50 minutes or until crust starts to brown.
Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.
Try this delicious pumpkin pie recipe using almond flour and coconut flour!