Thursday, January 3, 2013

Raw Dark Chocolate Lime Pomegranate Pies


Í am sick of the chill of winter already.  I am dreaming of warmth and summer...but we still have two months of this cold to go.  I have been showing my treadmill lots of love lately, and cannot wait for spring thaw.  But I have been not been hybernating completely, I have my boyfriend Eric to thank for getting me outside since when I am spending time with him I forget about the cold a little. 


Since I am kinda craving summer though, but it is still winter, I thought I would make a pie that is a combination of both! I wanted to make a chocolate mousse pie, as I have seen many delicious renditions of this dessert lately, but it wouldn't be just chocolate...I wanted to include lime and pomegranate as well! 
I think of limes as being summery, but I thought they would be delicious with dark chocolate and tart sweet wintery pomegranates.  A way of getting a little summer in with my winter. 


For the crust I used a combination of sweet coconut and nutty pistachios, and it was honestly one of the best crusts I have tasted.  I will have to use it again!  It was perfect with the decadent, rich chocolate filling and sweet tart pomegranates and lime. 




I certainly forgot all about winter chill as I dove into this pie, and was immediately in my happy place which is somewhere warm.  I hope you all are surviving winter if you happen to live somewhere cold too!


Raw Dark Chocolate Lime Pomegranate Pies
Makes 2

Crust:
1 cup pistachios

1 1/2 cups shredded, dried coconut
1/8 teaspoon sea salt
3/4 cup soft medjool dates, pitted and chopped




Cream:
1 1/2 cups raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1/4 cup lime juice
2 Tbsp lime zest
2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/4  cup plus 2 Tbsp raw agave nectar or raw honey
1 teaspoons vanilla and seeds of a vanilla bean

1/2 cup coconut oil (warmed to liquid)


1/3 cup raw cacao powder

2 cups  pomegranate seeds

Line two 4 inch pie or tart pans, lined with plastic wrap to make removal easier. To prepare the crust, process pistachios, coconut and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.

To make the cream, combine the cashews, coconut water, lime juice and zest, coconut meat, agave nectar and vanilla and process until smooth.  With the motor running, slowly pour in the coconut oil and process for another minute until blended (it allows it to be evenly distributed. If the mixture starts to look clumpy, it means it has separated, just warm it slightly and reblend until smooth).  Remove 1/3 of the mixture and set aside in a bowl. Blend the remaining 2/3 of the mixture with 1/3 cup cacao powder until well blended, then scrape into a bowl and stir in 1 cup pomegranate seeds.  Pour the chocolate mixture into the crusts and set aside in the freezer to set, about an hour.  Also, place the bowl of plain lime cream in the freezer for about 30 minutes until the consistency of whipped cream, once this is reached, place in the fridge until the pie filling is ready.  Once the pies have set, cover the tops with the remaining pomegranate seeds. Place the lime cream in a pastry bag, and pipe around the edges of the pies.  Enjoy!  Store leftover pies in the fridge. 

15 comments:

  1. Wow these look incredibly! I will definitely have to try this recipe, thanks for sharing :)

    Sincerely,
    Happy Valley Chow

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    1. Thanks so much :)! I hope you do try the recipe, this was one of my favorites!

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  2. I love your pistachio crust, looks so amazing-) The color is so "Spring". I wish for a warm weather also.

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    1. Thanks so much! I love pistachios in the spring too! I wish it were spring now ;)!

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  3. This is stunning! Cannot wait to make this. I wish it wasn't 11:30 at night or I'd go buy some pomegranates and start making this right now!!

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    1. Thanks so much! I hope you do try making it once it is daylight, I know you will enjoy it :)!

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  4. Lovely colour and wow, what a cake! Love your blog!

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  5. Hi Amy! Beautiful dessert, as always. :) I just have a random question - approximately how many servings does this recipe (and other similar ones, like your raw cheesecakes) yield?

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    1. I would say each of these pies serves 2...althgouh I ate one myself the pig that I am ;). The 6 inch cakes serve 6 normal people, and 4 people like me ;).

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    2. LOL, not pig! You mean the super-runner that you are! :) I really need to get into gear and start making your desserts. The ice cream especially looks phenomental...

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    3. It was pigish haha. I hope you do try them, you will be hooked once you try making a raw dessert ;)!

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  6. Absolutely stunning as always. Me likey :)

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  7. Tried this yesterday - delicious!! Love it! Thanks again for another great recipe!

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