Alternatively titled: Carrot Coconut Creme Breakfast Pie, until I realized this really had no flavor of carrot despite the full cup of shredded goodness in the crust. Believe it or not I am in fact sharing a recipe after a hard core hiatus. Not just any recipe, but one that requires putting the words “breakfast” and “pie” in the same sentence.
It may be somewhat ironic that I post a pie recipe just a few days after posting about avoiding added sugars, but that’s the beauty of eating “real food,” no processed sugar necessary. Just turn your eye to the bit of honey used, at least it’s raw. 😉
I tend to get on a solid raw food kick when the summer months hit, and this year was no exception. It’s easy to eat raw for most of my meals (don’t get me wrong, I’ll easily throw back a back of chips with a side of fresh baked scones) but for raw “treats” it requires just a bit more experimenting.
After my lovely mother made a raw blueberry pie, I knew the time had come to start creating allthepies. I don’t typically go for carrot cakes or pies, but I wanted something different and carrots hold a natural sweetness that can’t be denied.
Carrot cake turned into a coconut creme pie, but I’m not complaining. The crust is made from the natural goodness of nuts, dates, and carrots, while the filling rounds it out with a creamy combination of more nuts, coconut oil and cream, and sweetened with honey. Good enough to eat for dessert, but hearty enough to eat for breakfast.
No Bake Coconut Creme Breakfast Pie
For the crust:
- 1 cup shredded carrots (pat with paper towel to remove extra moisture)
- 1 cup medjool dates, packed
- 1 cup raw pecans
- 1/4 cup raw unsweetened coconut flakes
For the filling:
- 1.5 cup raw cashews, soaked for 2 hours and drained
- 1/2 cup coconut oil
- 1/2 cup full fat canned coconut milk, stirred well before measuring
- 1/2 cup raw honey (sub maple syrup to make this completely vegan)
- 1 tblsp vanilla
- Combine all crust ingredients into a food processor and combine until sticky and malleable.
- Once combined, press crust evenly into a 7 in spring form pan and set aside.
- Combine filling ingredients in a high speed blender until well combined, and pour on top of crust mix.
I sprinkled more coconut flakes on top before setting in the freezer overnight. I wanted this for breakfast, and that’s exactly what I did hence the “morning light darkness” in my photos. Sometimes when you don’t want to wait for the daylight you settle for semi decent photos. I just wanted the pie.
I let mine sit overnight, but a few hours will do fine. This pie is softer than most raw pies so it will need some time to set. Once it was ready to eat, I felt it needed just a little something more….
Ah there we go, and a sprinkle of cinnamon to boot.
Next time you want to go for that breakfast pastry try this on for size instead. This pie fueled me on a handful of runs, including a solid 8 miler.
Q: Pie for breakfast, yay or nay? BIG FAT YAY when it’s packed with goodness.