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We’ve been experimenting just a bit with raw desserts these days, both in an effort to maintain our healthy streak and to minimize the amount of ┬áheat we’re contributing to our already-toasty apartment this summer. The raw desserts we’ve had the most of lately are the usual suspects like popsicles and banana milkshakes, but we also just recently tested out a raw chocolate coconut banana pie.

The basic gist of the raw food diet is to eat uncooked, unprocessed foods as the majority of one’s diet, with the assumption that raw foods typically have higher nutrient values and healthy micro-organisms. This diet is typically vegan, though sashimi and carpaccio are not strictly excluded. We’re not big proponents of this diet, primarily because it doesn’t seem to be a way to eat in balance–plus we love cooking–but we will say that the raw dessert recipes we’ve seen are incredibly creative and will likely grace the pages of this blog in the near future.

Raw Coconut-Chocolate-Banana Cream Pie

For the crust:
1 1/2 c whole nuts (we used almonds)
1 1/2 c pitted dates (we used dried plums)

For the filling:
1 c whole almonds, soaked overnight
1/2 c water
1 banana
2 T cocoa powder
1/4 c unsweetened coconut flakes
1 T vanilla extract
2 T agave

Make pie crust: Coarsely chop nuts and salt in a food processor. Add dates, pulse until thoroughly combined, 15-20 seconds. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting fingers as needed. Set aside in refrigerator. (See photo above.)

Make filling: Toast coconut flakes in a hot pan until slightly brown and fragrant. Set aside. Grind nuts to a coarse paste in a blender. Add water, agave, and vanilla extract; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Add cocoa powder and banana, and process to combine. Pour into prepared shell, spreading evenly. Sprinkle toasted coconut flakes on top. Refrigerate until ready to eat.

Original recipe here.

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