These sweet little desserts will have you coming back for more. Along with their soft yet slightly crunchy bases, there is a multitude of fillings to add or swap.
A few of my favourite fillings for colour and taste are puréed berries blended with coconut yoghurt, as is pictured here, or puréed banana with coconut yoghurt. (Earlier in my blog I gave tips about freezing whole bananas, skins and all, making the perfect, simple ice cream.) For a more decadent version, add a tablespoon or more of a nutty butter, and spices such as cinnamon or vanilla to the frozen pureed banana.
For the quickest option, use natural coconut yoghurt as it is and top it off with seasonal berries, mint leaves and coconut shavings – create something to please the senses!
Makes about 6 small pies (Alternatively, one pie can be made using a tray approx. 28cmx18cms)
Ingredients
- 1 cup whole almonds
- ¾ cup fresh or frozen raspberries
- ¾ cup unsweetened desiccated coconut
- ½ cup pitted medjool dates
- 3 tablespoons chia seeds
- 2 tablespoons lucuma powder (purchased from organic stores)
- Optional: Add approx. ¼ cup creamed coconut. This delivers a richer, creamier flavour, and will allow the base to be firmer (My preference to using coconut oil, as it provides more fibre and slightly less calories than oil.)
Method
Add almonds to a food processor and pulse for a moment or two. Then add all remaining ingredients to almonds and pulse until it is just blended. I prefer to retain some texture, so don’t over process.
Spoon mixture out evenly onto small pie bases lined with baking paper. Place them into the freezer so the bases become firm enough to handle.
Once firm, carefully remove them from the paper and serve on individual plates, and fill and garnish with suggested fillings and those you desire.
Enjoy!