COCONUT CARROT CREAM PIE

COCONUT CARROT CREAM PIE image

Number Of Ingredients 18

FILLING
1/2 cup Muscat or other sweet dessert wine
1/3 cup dried apricots, unsulfured
1 cup dried apples, unsulfured, chopped
3 apples, grated
1/3 cup raisins
1/4 cup walnuts
1 1/2 cups shredded carrot
1/2 cup shredded zucchini
1/2 cup shredded beet
1/2 cup unsweetened shredded coconut
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
PIE CRUST
1 cup raw almonds
1 cup dates, pitted
1 tablespoon chia seed gel*
1/3 cup old fashioned oats, ground

Steps:

For filling: Marinate chopped dry apples and apricots in wine overnight in refrigerator or at room temperature for 1 hour. Combine grated apples, raisins and walnuts in food processor or blender, then add in the soaked dried fruit-wine mixture and process until combined. Drain and press excess moisture from carrots, zucchini and beets and mix into apple mixture along with coconut, cinnamon and nutmeg. For pie crust: Place almonds and oats in food processor and process until very finely ground. Add dates and process until chopped and mixed well. Add chia seed gel and pulse to mix in. Press mixture into a pie plate to form shell. (More chia seed gel may be added if mixture is too dry) Add filling to prepared pie crust. * to make chia seed gel, mix 3 tablespoons chia seed in 3/4 cup water and let stand for at least 15 minutes. Process in food processor into a paste. Delicious with Macadamia Cream Topping: In a food processor or blender, blend 1 1/3 cup macadamia nuts, 1 cup soy, hemp or almond milk and 2/3 cup pitted dates until smooth and creamy.