Monday, July 20, 2009

raw mississippi mud pie


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Today's my day off. I had planned to spend it cleaning and uncooking (wait, what's the definition of cooking? does making raw food still get called cooking?)...so far I've just watched a lot of True Blood...and now the day is ticking away and I have to head off soon to go paddling...so not the most productive day. But it has been relaxing and the cats have all hung out with me, so I don't feel like I've wasted it, which is always a good thing. Anyway, I did manage to make some food today...Unfortunately when I went to pick up nuts yesterday, Bulk Barn was all closed up for the day. So my original plans of banana walnut bread and raw granola were temporarily foiled...

I did manage my first attempt at a raw mississippi mud pie. I don't really know what a mississippi mud pie is; the one time I went to eat one, they took way too long and we had to cancel the order to get where we needed to be on time. But, my friend in passing mentioned it was chocolate and coconut pie. I don't know if that's right, but it sounded pretty tasty. I've been thinking about it for a while; my plans had to change a bit on account of my lack of nuts and agave...

The young coconut was a pain to cut into. I kind of pounded at it with the knife until it broke through in enough spots that I could pull the top off. I wasted a bunch of the water trying to pour it into a bowl and then from the bowl into the blender...now my kitchen smells like young coconut...Anyway...

There was enough of the filling for 4 tarts but I was a little short with the crust and only managed to make 3.

Crust
1/2 cup macadamia nuts
1/2 cup cashew nuts
1/4 cup dates, pitted and packed (heaping cup)
2 tbsp cacao powder

Filling
meat of one young coconut
2 tbsp cacao powder
2 medjool dates (or more, if you want it sweeter)
coconut water, as needed

To make the crust, pulse the nuts in the food processor until crumbly. Add dates and cacao powder until well mixed. Use your fingers to form the crust in a tartlet pan. Put in fridge to firm up.

Blend all ingredients in a blender, adding coconut water until blends smoothly. Spoon into crusts and return to fridge to firm. I was impatient and ate mine after about 20 minutes and it was firm enough.


Enjoy!
xoxo

update: after seeing one of the cats sleep in a basket and then two of them chase down flies, definitely feels like an awesome day off.

1 comments:

Iris said...

Your desserts all look so good! I'm always disappointed when I don't have the ingredients on hand...but one of these days, I'll make sure I have everything to try one of your tarts.

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