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2 reviews Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free} Print Prep time 15 mins Cook/Chill Time 4 hours Ready In 4 hours 15 mins Makes a 7" mini pie. Double ingredients for a larger pie. Author: Audrey @ Gluten-Free Vegan Love Makes: 7" mini pie Ingredients Crust Ingredients:
2 cups
mixed raw nuts and seeds of your choice {I used a mix of almonds, brazil nuts, pumpkin seeds, sunflower seeds, and a smaller amount of coconut slivers, raisins, and dried cherries} 4 medjool dates 1-2 tbsp liquid sweetener of your choice {I used maple syrup} 3 tbsp coconut oil, soft 1 tsp pure vanilla extract ½ tsp pure mint extract dash of salt Filling Ingredients: {make sure everything is at room temp for this part!} 2 small ripe avocados a big handful of baby spinach {I'm serious! :) } ⅔ cup raw cashews, pre-soaked and strained ¾ cup liquid sweetener of your choice {I used maple syrup} ½ cup coconut water {or a mylk of your choice} ¼ cup coconut oil, soft or liquified {but not hot} 2 tsp pure vanilla extract 2 tsp pure mint extract ½ tsp salt {don't skip!} Topping: a handful of cacao nibs {chocolate chips or shavings would work well too} Instructions Place all crust ingredients in a food processor and process into a fine crumble. Scoop out this mixture into your pie dish and press it down with your fingers to form a thin pie crust. Place in the freezer while working on the next part. Make sure all your filling ingredients are at room temperature to prevent coconut oil from hardening up prematurely. Place all filling ingredients into a good blender {I used my Vitamix for this}, and process until the mixture is smooth and thoroughly blended {use your tamper, or stop and scrape down the sides with a spatula as needed}. Transfer this mixture into prepared tart crust. Smooth out the top to your liking. Sprinkle with cacao nibs and place back in the freezer to set for at least 4 hours. See notes for serving options. Enjoy! Notes - I used a non-stick tart pan with a removable bottom for easier handling and prettier serving. But any type of dish of a similar size will work. - Because of the presence of avocado in this pie, you'll have to keep it frozen until serving time, as otherwise it will brown up and you'll be starting to pick up on a subtle avocado flavor, which you obviously don't want. Seeing as it's an ice cream pie, keeping it frozen just makes sense :) but I wanted to put it up here in case anyone feels like refrigerating -- I experimented with it and found it doesn't work. I recommend thawing the frozen ice cream pie for about 10-15 minutes prior to serving, and placing any leftovers back in the freezer when done. 3.2.2925
-) } at a time, which was nice. {Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}. Gluten-Free Vegan Salted Caramel CheesecakeRaw Cranberry CheesecakePaleo and Raw Vegan Caramel Pudding {RefinedSugar-Free}Gluten-Free Vegan RawStrawberry CheesecakeVegan Dulce de Leche Caramel Sauce ¾ cup pecans
I’ve been making all kinds of carrot cakes lately, but this one made me the happiest on account of its simplicity, ease of making, clean healthy factor, and it’s gorgeous-looking frosting
Add sweetener and lemon juice and blend into a smooth consistency. Sharing this quick little DIY refined sugar-free and raw apricot jam recipe today because
a hint of shredded coconut and a few extra raspberries {or any other toppings of your choice, or just leave it a clean slate} Instructions Divide the raspberries between two ramekins {or mugs, etc
{I did this using a spoon first, and then I put a piece or parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth}
I filled my cream puffs with a very basic non-dairy whipped cream recipe, but they can of course also be filled with savory stuffing, or a pastry cream of your choice
mix in a little bit of whipped coconut cream into the topping for a more traditional moist topping. {Gluten-Free, Vegan, Paleo, Refined Sugar-Free, Raw}
I’ve done that a few times and it’s really not a nice texture. With the unrefined coconut oil and coconut cream, they have quite a bit of coconut taste to them
Keep tart refrigerated prior to serving for a decadent ice-cream-like tart, or keep at room temperature for a bit for a more creamy and mousse-like consistency (I like mine chilled more personally)
{Gluten-Free, Vegan, Paleo, Raw, Refined Sugar-Free, AIP, SCD}. I’ve recently shared my recipe for Persimmon Chai Bread and for a Persimmon Chocolate Bundt Cake {where I also explain how to bake with this fruit for those not yet initiated into “lotus fruit” eating }, and today I wanted to share a much simpler way to enjoy it — as a dairy-free, egg-free, and refined sugar-free custard
{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, SCD}. Somehow I just knew it would work, and the result was indeed this delectable paleo and raw vegan caramel pudding
Spiced Pumpkin Filling Ingredients. Also, a quick note to the Paleo AIP folks — this recipe can be very easily adapted into an AIP-friendly pumpkin pie with a few tweaks
) } — so I wanted to give you options… Well, really, I just love blood oranges so much I’ve been playing around with them plenty in the kitchen, making all kinds of things — galettes, icecreams, smoothies, and more
Or serve straight from the freezer for a neapolitan ice-cream cake. Luckily, I managed to rescue a slice to take this shot for you so that you at least know what to expect — phew
I’m not sure why, but I just knew that my pudding would taste delicious as a frosting on this cake, and it is — it’s all soft and gooey in all the right ways, and it absorbs into cake in the center quite nicely if you layer your cake
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