I just wanted to share with you what we had for dinner last night.
I am honestly trying to get back into the “posting” mode.
So here it is…………….
Chocolate Cream Pie
Made with (soaked) nuts, oats and coconut crust.
I also made another one with added peppermint extract. Divine!
My family loves this pie. This is one dessert I can’t eat because you have to cook the milk. So those of you who cannot tolerate that may want to try making this with almond milk or coconut milk instead. I am sure either of those would turn out great.
½ cup carob chips or naturally sweetened chocolate chips
1 tsp unflavored gelatin
½ cup raw milk, almond milk or coconut milk
¼ cup honey
2 tsp vanilla
Dash of sea salt
1 cup cold whipping cream (raw is best, not ultra-pasteurized)
Sprinkle gelatin over milk in small saucepan, let stand several minutes to soften. Cook over medium heat, stirring constantly until mixture just begins to boil. Remove from heat, immediately stir in carob until melted. Stir in honey and vanilla and salt, blend until smooth. Pour into a medium bowl, cool to room temperature. Beat whipping cream until stiff; gently fold into carob mixture until combined. Refrigerate for several hours.
½ cup regular oats
½ cup soaked and dried almonds or unsweetened coconut
½ cup soaked and dried pecans or unsweetened coconut
2 tbsp butter, melted
2 tbsp raw honey
Place oats into a blender or food processor and pulse until fine, pour into a bowl. Grind almonds until slightly chunky, add to oats. Now grind the pecans, be careful not to over process or you will get pecan butter. Add this to the oats.
On a low temperature in a small sauce pan melt the butter and honey together. Pour over oat mixture, stir until well blended. Press into an 8 inch pie dish, or muffin cups.
Bake in pre-heated 350°F oven for 5-15 minutes or until lightly browned. Cool completely before adding filling.