Raw(ish) Blueberry Coconut Cream Pie + Raw Vanilla Bean Ice Cream

Ok, so I'm sitting here eating this pie thinking, "Yeah... People need to know about this..." So yeah, Imma tell you about it :)

I was inspired to make this whist looking up raw brownies to make and coming across this amazing raw food website that does insanely amazing raw cakes! It's right here. So. Amazing.

Anyway, I was trying to go by this one recipe, but threw in the hat because it wasn't working. You see, I had a young coconut to be used. Pronto. And nobody has a pie recipe with coconut meat in it. So I made one. So now there is one! yay! :) Also, it's in the ice-cream! (which is my recipe too.)

And here we go...

(Go ahead and start soaking the nuts. 1 1/4 Cup Cashews. 1 Cup Macadamia Nuts)

Raw Vanilla Bean Ice-cream

1 Cup Cashews, Soaked 1-2 Hrs
1/2 Young Coconut Meat
1/2 Cup Maple Syrup or Agave
1 1/2 Cup Water
1/4 Vanilla Bean, Scraped
Pinch Sea Salt
1/2 Cup Coconut Oil

Blend all ingredients in Vita-mix until very smooth. Pour into ice cream maker and follow manufacturer's instructions.

Raw(ish) Blueberry Coconut Cream Pie

Pecan Crust
1 1/2 Cups Pecans
2 TBSP Maple Syrup
2 TBSP Coconut Oil
1 TBSP Date Paste (see Mystery Pecan Pie Recipe here)
Pinch Sea Salt.

Blend all ingredients in food processor until smooth. Spread evenly in bottom of a cake pan.

Layer One - Coconut (Cream Color)
1/2 Banana
2 Dates, Pitted
1/4 Cup Coconut Flour
1/4 Cup Young Coconut Meat
Pinch Sea Salt
1/4 Cup Cashews, Soaked 1-2 Hrs
2 TBSP Coconut Water
2 TBSP Maple Syrup
1/4 Vanilla Bean
1 TBSP Coconut Oil

Blend all ingredients in food processor until smooth. Press evenly over crust.

Layer Two - Cream (Green Color)
8 oz. Package Cream Cheese
3-4 TBSP Maple Syrup or Agave
3 Drops Food Coloring, Blue
4 Drops Food Coloring, Green

Blend all ingredients in food processor until smooth. Spread evenly over Layer One.

Layer Three - Blueberry (Purple Color)
1 Cup Macadamia Nuts, Soaked 1-2 Hrs
1/2 Cup Fresh Blueberries
1 TBSP Coconut Oil
Pinch Sea Salt
1/8 - 1/4 Cup Coconut Water
1 Drop Food Coloring, Purple

Blend all ingredients in food processor until smooth. Spread evenly over Layer Two.

Refrigerate for 1 Hour. Then serve with Ice-cream!


How to open a young coconut...

Cut soft layer off with a knife. Knock a hole in the side with a hammer.

Insert a funnel into the hole and drain coconut water into a jar.

Hit the coconut vertically with a big knife until you can pull it apart with your hands.

Scrape coconut meat with a spoon or your fingers. :)

Dreadlock Update: 4 Months + Hair Styles

It's up on youtube! Check it out here: Dreadlock Update: 4 Months + Hair Styles And It's 15 days late!! :( But I hope you guys enjoy it and get a little more educated on my dreadlocks :P haha. Leave comments if you have questions.

Mystery Pecan Pie {Paleo; All Natural Sugar; Corn-Syrup Free}

Y'all, this pie.

You need this in your life. So I decided to share. This recipe is concocted from two different pecan pie recipes that I found and tweaked (a lot) to make it grain and processed sugar free (and corn-syrup free)! Now, mind you, there is a lot of good sweeteners, so don't think it's a nasty un-sweet pie. Cause it's not. And it's pretty expensive to say the least... Just getting that out there. Now, get your apron on and grab your food processor and get ready to make something amazing!

Preheat oven to 300 degrees.

For the crust:
2 1/4 cups pecans, soaked overnight and dehydrated at 118 degrees for 24 hours
(soaking/dehydrating is optional, but the healthiest.)
2 Tablespoons maple syrup
1 Tablespoon coconut oil
1 Tablespoon date paste (1 cup dates, pitted. 1/2 - 1 cup water. Blend.)
1 Pinch sea salt

Place pecans in food processor; pulse into small crumbs. Mix pecans and all remaining ingredients together well by hand. Press into 8-inch glass pan to desired thickness. Place in the oven for about 10 minutes.

Preheat oven to 325 degrees.

For the filling:
1 (8 oz.) package cream cheese, softened
4 large eggs
3/4 cup maple syrup, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon sea salt
1 cup chopped pecans
1 cup (3/4 if preferred) raw honey
2 tablespoons butter, melted

Beat cream cheese, 1 egg, 1/2 cup maple syrup, 1 teaspoon vanilla, and salt at medium speed with electric mixer until extremely smooth.
Stir together honey, melted butter, remaining 3 eggs, remaining 1/4 cup maple syrup, and remaining 1 teaspoon vanilla.
Pour cream cheese mixture into your piecrust. Then slowly pour the egg/honey mixture evenly on top (will probably sink to bottom, which is fine.) Be careful not to overflow. Sprinkle pecans over the surface and bake at 325 dregrees for 60-90 minutes or until knife/toothpick comes out clean. (It's will be wobbly, but thats totally fine.

And thats it folks! Enjoy and share with friends!