This pie is alkaline, sugar-free, and guilt-free, so no one has to miss out on the fun. This was my partner, Scott’s, favorite indulgence when he was being treated for cancer and couldn’t eat anything sweeter than a carrot. See the variation below if you don’t like the taste of stevia. When I’m feeling lazy, we enjoy this filling as a crustless dessert or a butter.
- Yield: 8 to 10 Servings
- 1 cup (240 ml) strained carrot juice
- ¾ cup (180 ml) coconut oil in liquid form
- 1 cup (140 g) blanched slivered raw almonds, soaked
- 1 cup (180 g) young Thai coconut meat
- ¼ cup (60 g) raw almond butter
- 40 drops Sweet Leaf English Toffee alcohol-free liquid stevia
- 1 teaspoon alcohol-free vanilla extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of ground cloves
- Pinch of natural salt
- Raw pumpkin seeds, to garnish
- To make the crust, line a 9-inch (23 cm) pie plate with enough plastic wrap to snugly cover the bottom and generously hang over the edges of the plate to help release the pie after chilling. Put the almonds, shredded coconut, coconut oil, water, vanilla, and stevia into a food processor and pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Press the mixture evenly into the bottom and sides of the pie plate. Chill for 1 to 2 hours, until firm.
- To make the filling, throw all of the ingredients into your blender and blast on high for about 2 minutes, until smooth and creamy. (If using a high-speed blender, be careful of over blending or the mixture will get too warm.) Pour the filling into the chilled crust and jiggle the pie plate slightly to even out the top. Chill for at least 8 hours, and preferably overnight.
- To serve, sprinkle the pie with pumpkin seeds. Lift the plastic wrap gently to release the pie from the plate, then slide the pie back into the plate. Using a very sharp knife, cut slices and serve.