I was so tired yesterday morning that I decided to skip my morning workout, treat myself to a 30 minute sleep in, and prepare a nice breakfast.
After enjoying an apple quinoa flake bake, I set the intention that I would find the time in the afternoon for a run.
Thankfully, 10 hours later I was headed out the door for a 7km run around the outskirts of town.
It was a gorgeous afternoon. The sun was shining, the birds were chirping, and there was so much wildlife! When I returned home I decided to grab my camera and head out again in hopes of capturing some action.
Of course as luck would have it, many of the animals had since moved on. But, I ended up being entertained by a bird that was hopping between fence posts for at least a kilometer before he took off flying.
Have I mentioned how much I love living here? You’d never see this in the city!
Being entertained by the bird made me completely oblivious to my impending hunger.
The minute I got in the door, I cut a slice of leftover pie and enjoyed it on our patio.
*swoon*
Dear Summer – please never leave me.
I initially made this pie for our neighborhood barbecue a couple of weeks ago.
We loved it so much that I’ve made it two additional times. One time with strawberry, and the other banana flavored.
I’d say blueberry with a touch of lemon has been my favorite… so far.
- 2 cups fresh blueberries *see note
- Flesh from 1 medium coconut [yield 1.5 cups]
- 2 tablespoon coconut butter
- ½ tablespoon lemon zest, grated [optional]
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon white stevia powder
- Process crust ingredients in a food processor with the “S” blade until they form into a ball. Drop crust into a 9″ glass pie pan and shape to the pan. Set aside.
- Open your coconut using these 7 simple steps
- Process all cream ingredients in a blender until smooth. You may have to use your tamper to push the ingredients into the blade. If you don’t have a tamper, try adding melted coconut oil or a tablespoon or so of coconut milk to allow the ingredients to blend properly. Pour filling into pie pan and flatten with a spatula. Wrap tightly with plastic wrap and chill for at least one hour. Garnish with blueberry jam, blueberries, or unsweetened shredded coconut.
- Will keep in the fridge for 3-4 days.
View Nutritional Information (once on page scroll down)
What physical activities did you do yesterday?
Can’t wait to try this! Question, where can I find or how can I make coconut butter? Thanks!
Coconut butter is also called coconut mana or creamed coconut. Any health food store would have it. That, or you can make your own by adding shredded coconut to the food processor and run until smooth!
Is there something I could use in place of the stevia? Maybe coconut palm sugar or honey… and how much would I use??
Thanks so much- this pie looks amazing!
I love this pie! Just wondering if you can detect a raisin flavour in the crust? I’d rather use raisins over dates because their cheaper, but I’ve tried some vegan fudge bites (those round ones everyone makes) with raisins and dates and found the raisin flavour to really come through. Would love to try this!
Hmm that’s a good question, Katy. I’m sure there would be some raisin flavor… you could also use a different pie crust, if you’re open to it… like this one: http://www.seasonalfamily.com/2010/12/gluten-free-almond-flour-pie-crust.html it’s vegan, but not raw anymore.
thanks so much for the link! I’m going to try it with raisins at some point and I’ll def let you know!
How does the pie crust not fall apart when you cut it?
I didn’t have a problem with this at all. I had chilled the pie for a couple of hours, then cut it and served it with no issues. You could try freezing it for awhile, too.
I’ve made it and I love it! Thank you so much for this recipe. Here you are is my version, unfortunately is not in English, but the photos are the best proof :)
http://bucatarisme.wordpress.com/2011/07/25/tort-de-afine-intr-un-cer-violet/
I’m glad you like it, Adriana! The pictures look fantastic :)
I made this pie this weekend! It was so tasty. I think I could have blended the cream a bit better since it was a little chunky but still good, perhaps it will work out better with a high speed blender. Thanks for sharing!
http://slofoodie.com/2011/07/20/i-give-credit-where-credit-is-due/