When I realised I shouldn’t really be eating gluten, I was sad to say goodbye to much loved baking and desserts. I tried my hand at gluten-free baking a bit, but it was normally a catastrophe (still is). And then I found a recipe for a raw dessert and fell in love. To this day, it’s my preference when given the option of a baked good or raw treat. I spent awhile working on the crust and have perfected it =)
Perfect Raw Vegan Crust (makes 2 small pies/cakes or 1 8-inch pie/cake)
1/2 cup of walnuts
1/2 cup of pecans
1 cup of dates (soaked for 5 minutes in warm water **reserve the water to use as sweetener)
1 tsp of cinnamon
1 pinch of salt
Add the walnuts & pecans to your food processor & pulse until they are broken down. Then add your soaked, pitted dates and 1 tbsp of the date soaking water, cinnamon & salt. Pulse to combine until it sticks together.
I like to line the bottom of whatever I’m using (bowls or cake pan) with parchment paper, then I just spoon it in and put it in the fridge to set while I make the filling.
1/2 cup of shredded coconut
1/4 cup of almonds
1/2 of a vanilla bean (mine was large)
1 tbsp of coconut oil
1/4 tsp of sea salt
a dash of cinnamon
Add all of your ingredients to your high powered blender and blend until combined. Scoop onto the prepared crust.
At this point, you can simply add some fresh fruit as an option.
Or if you want to get more fancy – you could make a cinnamon roll. Put the crust & filling in the fridge to set while you make your topping.
I again have to give credit to Di for this one. The crust is all me, the filling was a joint effort, but the cinnamon roll was all her.
Cinnamon Roll Topping
10 dates (soaked for 5 minutes in warm water)
1/4 cup of water (you could reserve the water from soaking your dates)
2 tbsp of maple syrup
1 tsp of cinnamon
Blend all of the ingredients to make a caramel mixture.
Then have fun creating pie art =)
We added some chopped pecans on top.