Jungle Pie with Chocolate Crust, Banana Slices & Chunky Coconut Topping- All raw and extra delicious! From Emily Von Euw’s Rawsome Vegan Baking.
You guys! It’s finally time! I posted about receiving a copy of Emily Von Euw’s new un-cookbook, Rawsome Vegan Baking, on instagram a few weeks ago and now I’m ready to share a delicious recipe from it with you. But, first, let me tell you a tid bit about what I think of this raw dessert masterpiece!
Firstly, Emily’s photos are incredibly beautiful and will definitely make you drool, and it seems like there is a photo for nearly every single recipe (which I love). She has sinful-looking cupcakes, tons o’ tarts and small-bite recipes that will healthily tide your sweet tooth over. The best part of all is that the recipes are mostly really easy to make! A couple use a dehydrator, but it’s nothing crazy.
So, if you’re thinking about dabbling in the art of Raw Dessert Making, you should definitely check this book out! Lucky for you, I’m giving a copy away to the fortunate reader that wins the contest below. 😀 Oh, and for the record, I made this recipe by halving it and placing it into two mini-tart pans. It was fantastic!
- 1 cup raw Brazil nuts, 133 g
- 1 tablespoon cacao powder, 8 g
- 1 cup pitted dates, 175 g
- 2 to 3 bananas
- 3 cups unsweetened shredded coconut, 255 g
- ¼ cup agave nectar, 85 g
- ¼ cup melted coconut oil, 59 ml
- Liquid raw chocolate (You can mix agave nectar, cacao powder and a bit of melted coconut oil for this!), page 209
TO MAKE THE CRUST: Pulse the nuts into powder in your food processor. Add the cacao and dates and process until it all begins to stick together. Press into a tart or pie pan and refrigerate.
TO MAKE THE COCONUT LAYER: Process 2 cups of the coconut into a coconut butter–like consistency. It will take several minutes and doesn’t have to be totally smooth. Add the rest of the ingredients and process until it all combines. Slice your bananas and arrange them in the bottom of your crust; scoop on your coconut mixture and pat down, sealing in the bananas. Refrigerate for an hour or two until set. Then drizzle on the chocolate and go bananas.
Amount Per Serving: Calories: 286Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 0gSodium: 1mgCarbohydrates: 28gFiber: 4gSugar: 23gProtein: 3g