Raw Peanut Butter and Jelly Cream Pie

Yield 1 8-inch pie

Crust:

  • 3/4 cup finely shredded dried coconut
  • 3/4 cup raw jungle peanuts
  • 1/2 cup ground flaxseed
  • 1 cup soft pitted Medjool dates
  • 1/4 teaspoon sea salt

Raspberry Jam:

  • 1 1/2 cups raspberries
  • 1 tablespoon coconut nectar or maple syrup (optional, I did not need it because my berries were very sweet)

Filling and Topping:

  • 4 cups fresh young coconut meat, packed
  • 1/2 cup fresh coconut water
  • 1/4 cup plus 2 tablespoons raw coconut nectar or your choice of raw liquid sweetener
  • 1/4 teaspoon Himalayan salt or sea salt
  • 1/2 tablespoon pure vanilla extract and seeds of a vanilla bean
  • 3/4 cup raw coconut butter (warmed to liquid)
  • 3/4 cup jungle peanut butter plus additional for swirling
  • Jungle peanuts and raspberries for topping

1. For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t, you may need a few more dates). Press the mixture into a 8-inch pie pan or spring form pan greased with coconut oil.

2. For the jam, buzz the raspberries in the blender or food processor until they are smooth (seeds are ok). Set aside.

3. To make the cream filling and topping, combine the coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and process until smooth. Add 3/4 cup coconut butter with the motor running and process for a minute. Remove 2 cups of the cream and set aside. Add the 3/4 cup peanut butter to the cream in the food processor and blend until smooth.

4. To assemble the pie, spread a thin layer of the raspberry jam over the crust. Next, pour the peanut butter cream filling over that, then drop some peanut butter and the jam over that by the teaspoon. Then swirl with a knife. Place in the freezer to firm up (about 2 hours). Place the other bowl (the plain cream) in the freezer for about 45 minutes and chill until it is the consistency of whipped cream (once it is the proper consistency, place in the fridge until the filling is ready.)

5. Once the filling and the cream have chilled long enough, top the filling with the plain cream, and top off with a little more of the jam, jungle peanuts and raspberries before serving.

For the non-raw filling:

  • 2 cans full fat organic coconut milk, chilled
  • 1/4 cup plus 2 tablespoons maple syrup or raw coconut nectar
  • Pinch sea salt
  • 2 teaspoons pure vanilla extract
  • 2/3 cup plus 3 tablespoons raw coconut butter, warmed to liquid
  • 3/4 cup peanut butter plus additional for swirl
  • Peanuts and raspberries for topping

1. Use the same crust and raspberry jam recipe for the raw pie.

2. For the cream, combine all ingredients but the coconut butter in a food processor and process until smooth. Add the coconut butter slowly with the motor running until incorporated. Remove 2 cups of the cream and set aside in a bowl, covered in the refrigerator. To the remaining cream in the processor, add the 3/4 cup peanut butter and blend until smooth.

3. To assemble the pie, spread a thin layer of the raspberry jam over the crust. Next, pour the peanut butter cream filling over that, then drop some peanut butter and the jam over that by the teaspoon. Then swirl with a knife. Place in the freezer to firm up (about 2 hours).

4. Once the filling has chilled long enough, top the filling with the plain cream, and top off with a little more of the jam, peanuts and raspberries before serving.