Chocolate Pie

Photo: Paleo Magazine

Paleo Magazine's, Oct/Nov 2013 issue gives us this amazing chocolate pie with a raw graham cracker-like crust.  It is so easy to make and so delicious you'll be proud to serve it to guests.  It offers a perfect ending to any meal.

Crust Ingredients:

• 1 cup walnut halves and pieces
• 1/4 cup soft, pitted Medjool dates
• 1 teaspoon ground cinnamon
• pinch of sea salt

Filling Ingredients:

• 1 cup coconut cream*
• 1/2 cup soft, pitted Medjool dates
• 3 oz dark chocolate, melted
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract

* use the cream at the top of a can of separated full-fat coconut milk that has been refrigerated over night or "Let's Do...Organic" brand organic coconut cream.

Directions:

1. To make the crust, in a food processor with an "S" blade purée all crust ingredients for about 20 seconds or until very fine.
2. Transfer the crust mixture to a glass pie dish and press it across the bottom and halfway up the sides.
3. Rinse the food processor.
4. In a small saucepan heat the coconut cream just slightly.
5. In the food processor add the heated coconut cream to the remaining filling ingredients and purée for 1 minute or until the filling is dark and completely smooth.
6. Pour the filling over the crust and chill to set.
7. Store the pie at room temperature.

Apple Crumble

To round out our Thanksgiving feast here is Cooper's favorite: apple crumble.  

Photo: Our Paleo Life

Ingredients for pie crust:

• 3/4 cup raw walnut halves or pecans
• 1/2 cup pitted, medjool dates
• 2 tablespoons melted butter
• pinch of salt

Directions:

1. Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.
2. Add dates, butter, and salt to the food processor, pulse until combined.
3. Press into a 9” pie plate.
4. Set aside.

 For the pie filling:

• 2 tablespoons melted butter
• 4 apples, peeled, cored, cubed
• 1/4 cup apple cider 
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot starch

Directions:

1. Preheat oven to 350˚F.
2. Melt butter in a large saucepan and add apples.  Cook for 8-10 minutes or until just starting to soften.
3. Add remaining ingredients, except arrowroot starch, and mix to combine.
4. Remove from heat and use a slotted spoon to transfer ingredients to prepared pie dish.
5. To the remaining liquid add arrowroot starch and whisk over low heat for about a minute until mixture is thickened.  Pour over apples.
6. Bake for 10 min.

For the streusel topping:

• 1 cup raw almonds
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon cinnamon
• a pinch of cardamom
• a pinch of salt
• 2 tablespoons raw honey

Directions:

1. Pulse all ingredients, except honey, together in a food processor until coarse crumbles.
2. Add honey and mix with hands to form a sticky, crumbly mixture.
3. Remove pie from oven and top with struesel.
4. Return to oven for 5 more minutes.
5. Remove and allow to cool for a few minutes.  It is best served warm.

Mom's Pumpkin Pie

When I asked my kids what their favorite Thanksgiving dish is, they both decided on dessert. So, today's Thanksgiving recipe is Carly's favorite. Seriously, what Thanksgiving meal is complete without pumpkin pie? Look for Cooper's favorite, apple pie, next.

Photo: The Paleo Mom

 Ingredients for pie crust:

·      ¾ cup raw walnut halves or pecans

·      ½ cup pitted, medjool dates

·      2T melted butter

·      pinch of salt

Directions:

1.    Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.

2.    Add dates, butter, and salt to the food processor, pulse until combined.

3.    Press into a 9” pie plate or an 8” deep dish pie plate will work, too.

4.    Set aside

Ingredients for pumpkin custard:

·      ¼ cup raw cashews

·      ¾ cup raw walnut halves

·      3 eggs + 1 egg yolk

·      ¼ cup maple syrup

·      15oz canned organic pumpkin puree

·      2 tsp cinnamon

·      ½ tsp ginger

·      ½ tsp nutmeg

·      pinch of cloves

·      pinch of cardamom

·      pinch of salt

Directions:

1.    Preheat oven to 350˚F.

2.    Place nuts in food processor and pulse until finely ground. 

3.    Add eggs and syrup and blend for 2-3 min, until completely smooth.

4.    Add the rest of the ingredients and blend until combined.

5.    Pour into prepared pie shell.  Spread the top out evenly with a spatula.

6.    Bake for 40 minutes.  Allow pie to cool completely before serving.