Blimey. Has it really been 20 whole days since I last blogged? What on earth have I been up to? It either must have been a) so riveting and engrossing that I couldn’t have possibly found the time in between all the travelling around meeting fancy people to sit down to my laptop to write, or b) a bit boring and normal and not really very interesting to write about. I shall leave it up to you to decide. Ooo, mysterious…
One thing I did do in the time I went AWOL, was make this unbelievably scrumptious raw Mango & Goji Crème Pie. I made it for the family that I cook for in Brighton. They aren’t raw but they can’t say no the odd raw dessert every now and again! I have adapted this recipe from the Matthew Kenney one in Everyday Raw (Banana Crème Pie), and I have to say it’s pretty bloody good. The combined flavours of mango, coconut and goji berries go together like a dream, and the salty goji-brazil nut crust is a welcomed addition to the creaminess of the pie filling. Heaven.
If you have a basic blender and a food processor, you can make this Mango & Goji Crème Pie too! It’s very easy to put together, it just takes a bit of measuring, whizzing, pouring and scattering and you’re done. If you get the urge to shove your face into it once it’s made, you whole heartedly have my consent.
¼ cup goji berries, ground in a coffee grinder (if you don't have a coffee grinder, just put them your food processor whole when you come to use them in the recipe)
½ cup shredded coconut
½ tsp salt
1 tbsp coconut oil
3 tbsp agave, maple syrup or honey
1 tbsp vanilla extract
FOR THE MANGO CREME FILLING:
3 cup soaked cashews (soaked for around 4 hours)
2 cup peeled and chopped ripe mango
¾ cup agave
2 tsp vanilla extract
1 tbsp fresh lemon juice
¼ tsp salt
½ cup coconut oil
FOR THE COCONUT CREME:
1 & ½ cup soaked cashew (see note above)
1 & ½ cup coconut milk (not raw, but you can make your own raw coconut milk by blending and straining fresh coconut flesh)
1 tbsp vanilla extract
1 tsp fresh lemon juice
1 cup coconut oil
FOR THE TOPPING:
½ cup goji berries soaked for 30 minutes.
Make the crust. In a food processor place the nuts, shredded coconut and ground goji berries, and blend until it resembles breadcrumbs. Next add the coconut oil, agave and vanilla and pulse so that it comes together to form a more doughy consistency.
Take a 9" pie tin, or other container of roughly the same size, and press the crust mixture into the bottom of the tin. Gently mould the mixture with your fingers so the edges of the mixture comes up the side of the tin.
To make the mango creme filling, place everything except the coconut oil in a blend and mix until smooth. Then add the coconut oil, blend again until thoroughly mixed. Pour on top of the crust mixture in the tin.
Now, make the coconut creme. Again, place everything in the blender apart from the coconut oil and blend to mix. Add the coconut oil a mix everything together until it looks like cream. Pour on top of the mango creme filling, taking care whilst you gently spread it out.
Finally drain your soaked goji berries and scatter them on top of the pie.
Place in the fridge for 1-2 so that it can set. Will keep in the fridge for 4 days