Thursday, December 20, 2012

Raw Coconut Tangerine Pie with Zesty Apple Spread

Raw Coconut Tangerine Pie with Zesty Apple Spread 

Okay, so I have been reading about all the raw food cakes and pies out there lately and decided I wanted to give it a try myself. They always look so beautiful! Not to mention all the healthy fats and vitamins they contain.

This is my first attempt at a raw food pie, and I'm not going to lie, it could have been better. It was much sweeter than I had thought it was gonna be. In fact, I was surprised at how rich it tasted since it is composed mostly of fruit.

It wasn't bad tasting, but the texture was kind of mushy. I highly recommend adding some sliced apples or pears to the top, since it helps mellow out all the richness and adds a little crunch.

Overall, I'd say this is a decent starter pie for someone trying to attempt a raw dessert. I do want to try to make it again, but next time I think I will add an extra cup of cashews and possibly omit the banana. It was plenty sweet, and the banana just turned it more brown than what I would have liked.

Anyway, if you decide to give it a try, let me know if you make any changes and how yours turns out!


  • 4 pitted medjool dates
  • 3/4 cup walnuts 
  • 1/4 cup almonds 
  • Pinch of salt

  • 1 & 1/2 cup unsweetened coconut flakes
  • 1 tangerine, zested, peeled, and seeded (reserve the zest)
  • 1 medium banana
  • 3 pitted medjool dates
  • 1 cup cashews, soaked for at least 2 hours
  • 1 TBSP raw honey
  • 1 TBSP coconut oil, melted
  • 2 cups apples; cored, peeled, and chopped (I used frozen)
  • 1 tsp tangerine zest
  • 1 tsp raw honey
  • 2 TBSP coconut sugar
  • Fresh fruit and additional zest for garnish (optional, but recommended)

Combine 4 dates, walnuts, almonds and salt in food processor and blend until you get a fine crumb mixture. Line a 9" cake pan with parchment paper or aluminum foil (or use a 9" spring form pan). Spread crumb mixture evenly in bottom of pan and press to form a crust. Place in freezer for 15-20 minutes while you make filling.

Blend the coconut flakes in food processor for 15 minutes or so, scraping occasionally, until you get a buttery mixture. It's ok if it still has a "fluffy" texture to it. While your coconut is pureeing you can zest, peel, and seed your tangerine. Reserve the zest for later. Add the tangerine and banana to the coconut and blend until smooth. Next add the dates and nuts, also blending until smooth. Add the honey and coconut oil and blend again to incorporate. Adjust honey amount to taste. At this point you could stir in some of your tangerine zest if you like, but be sure to save 1 tsp for the apple topping. I saved all mine and used the leftover as a garnish. Pour mixture onto chilled crust and spread evenly. Return to freezer for another 15 minutes.

Pulse apples in food processor to finely chop them. Add tangerine zest, honey, and coconut sugar and continue pulsing until you get a semi-chunky spread. Try not to over-blend the topping unless you like a smoother spread. Pour mixture evenly over chilled pie and sprinkle with leftover zest if you have any. Return to freezer or fridge and let chill for a few hours before slicing. I left mine in the fridge overnight, but you would probably be fine after a couple hours. Garnish with fresh fruit before serving if you like.

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