Carole’s Cosmic Birthday Creation

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Aloha friends!

It has been much too long since I have written a post to share what it is that I have been creating in the kitchen.  I have so many photographs of delicious creations over the past year overflowing my iphoto library.  Since Goldielocks Grinds had been lacking in new and exciting blogs, I figured the best way to jump back in the game is to share a new recipe with all of you.  This will be the first and only recipe on my blog thus far.  There will be much more in the future and in my developing cookbook.

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I want to thank my dear friend and sister Carole for always inspiring me to get creative and for her fun energy and excitement in the kitchen.  We have made a tradition in this Kaimalu Ohana to have Thursday night dinner nights.  Over the past six months we have had numerous pesto nights, a taco night, a pizza night, and much more.  This past Thursday just happened to be my dear friends 25th birthday, celebrating a quarter of a century in this body.  When I asked Carole what it was she wanted for birthday grinds, she immediately said, “I want a pie with a yummy nut and date crust, a rich chocolate layer and a white chocolate layer, and I want it to be covered with fresh berries!”  Carole, your wish is granted!

Carole’s Cosmic Creation Pie Recipe!

Crust:

3 ½ cups organic raw pecans

1 ½ cups organic pitted dates

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)

Rich Cacao Layer:

1 cup organic raw cashews

½ cup cacao powder

¾ cup purified/spring water

½ cup organic coconut oil

½ cup raw honey

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)

White Chocolate Layer:

2 cups organic raw cashews

1 cup purified/spring water or raw nut milk

½ cup raw honey

½ cup cacao butter (melted down)

¼ cup organic coconut oil

1 vanilla bean scraped or 1 tsp vanilla powder or 1 tsp vanilla flavor (preferably w/o alcohol)

a pinch (or a few grinds) of pink himalayan sea salt (or any kind of pure sea salt)

Topping:

12oz Fresh Organic Raspberries or any Organic fruit topping of your choice

Accessories:

Food Processor

Strong Blender, preferably a VitaMix

1 Spring Form Pan (10 inch, thicker pie. 12 inch, thinner pie)

loving hands

If you are not familiar with making raw pies, you need these different accessories.

1.  In the food processor, process pecans, dates, vanilla, and salt.  The pie crust is ready when you can pinch a clump of it and it sticks together.  You do not want the crust to be too wet!  Pecans are a very oily nut, so make sure you check the consistancy constantly.  This process should only take a few minutes.

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2. Pour crust into spring form pan, use your fingers to press down the crust until it is flat and even along the bottom of the pan. Make sure the bottom of the pan is not exposed.

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3. Blend ingredients for the Rich Cacao Layer until very smooth.  If you have a vitamix, you may need to use the plunger as this is a very thick layer and you would not want to over heat your blender.  If you are using a regular blender, I would stop regularly and stir with a spoon.  Listen to your blender, let it speak to you, so you know when it is happy and when it is having a hard time.

4. Pour cacao layer ingredients over the crust.  Place in freezer for 45 min or until firm to touch.

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TIP

 I normally pick up pie pan about 2 inches and lightly drop it on the counter top a few times to let air bubbles come to the surface and escape the pie filling.  It is almost impossible to get them all, I’ve tried.  Don’t obsess over it.  The pie will taste the same.

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5.  Cacao butter comes in hard blocks.  Thinly slice the blocks of cacao butter and melt in a double boiler or a ceramic bowl over a pot of simmering water.

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6.  Just like the cacao layer, blend ingredients for the White Chocolate Layer until very smooth.  Pour blended layer on top of cacao layer.  A light tap or two for bubble removal and then place in freezer for 45 min.

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7.  After 45 minutes, transfer pie to a refrigerator for at least 2 hours.  I like to make the pie a day before I’m going to serve it, so that the flavors have time to sit with one another and the pie has time to set into it’s shape.

Note:  After the 45 minutes in the freezer, if you want the berries inside of the white chocolate filling press them in now.  Gently place the berry where you want it and then softly press it down.  You can still add fresh berries above this layer, a top the pie.

8.  Add berries to the top of the pie in whatever design you desire.

Image9. Slice and enjoy.

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Mahalo to the family who came over to enjoy a beautiful dinner and dessert with us.  Mahalo to Carole for being an inspiration for me to actually write this recipe down and post it on my blog.  Thank you to all of you for reading.  Let me know how this recipe comes out for any of you who try it.  If any of you have other recipes that you’re looking for, especially a raw version of something you love in the cooked world.  Let me know.  I love requests and it’s such a great inspiration for me to get creative.

Aloha,

Goldielocks

2 Responses to “Carole’s Cosmic Birthday Creation”

  1. Yum and beautiful! Looking forward to seeing more!!

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