An elegant and oven-free holiday dessert, this versatile recipe can be made as a chocolate almond pie, as well. The recipe was provided by Dana Filatova, a nutrition graduate student at MUIH, who will be an intern in the nutrition clinic of our Natural Care Center beginning in February 2013.
Ingredients
Crust:
- 1 cup walnuts
- 1 tablespoon coconut oil
- 1 teaspoon honey
- 1 teaspoon finely ground coconut flakes
Place all ingredients in a blender or Magic Bullet and grind them to a coarse consistency; some pieces of the nuts should be visible. Sprinkle the bottom of a 2-inch deep pie dish with ground coconut flakes (to prevent the crust from sticking), then press the crust in the bottom of the pie dish.
Pie Filling:
- ½ cup cashews
- ½ cup macadamia nuts (or any nuts of your choice)
- 1 tablespoon raw honey or 15 drops liquid stevia
- 1 pinch sea salt
- 3 scoops protein powder (use whey, soy, or hemp; every protein powder container comes with a scooper and each scoop is usually 28 grams)
- ½ cup coconut oil
- 1 teaspoon vanilla or almond extract
Mix all of the ingredients in a blender until the texture is smooth (resembling a puree) and can be easily poured. Pour the mixture evenly over the pie crust.
Topping:
Decorate the top of the pie with fresh berries or other fruit and nuts of your choice (use your imagination!). Cover the pie and put in the refrigerator for at least three hours to solidify.
To make a chocolate almond cream pie, just use chocolate flavored protein powder and almonds instead of vanilla protein powder and other nuts.
Prep time: 15 minutes
Yield: One pie, 8 servings