While Marlo and I were drinking our smoothies and wondering what to have for lunch I realised that I probably had enough ingredients to make some kind of raw cheesecake pie thing. Marlo confirmed my idea with great enthusiasm and we immediately launched into a jam session of musical cake making. It felt like the moment and the day really needed cake. It was a wonderful experience to make and a super wonderful experience to EAT! We sat out in the amazing early spring sunshine, teaspoons in hand, and ate almost the whole thing. Every ingredient worked beautifully together, the love and the sunshine permeating all the gaps between flavours. I called my friend Lex to see if he wanted to eat the last piece of our magical wonder pie, and he liked it so much it popped up on his Living Food blog.
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cream filling
Young coconut meat
fresh tangelo flesh
chia seeds
the crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.
(more pictures and process below)
High Hats
Mid tones
Cream filling
Young coconut meat from the Thai drinking coconut we used in our green smoothie
a few pieces of fresh tangelo
chia seeds to thicken
the filling had a slightly tart flavour beautifully offset by the sweetness of raisins in the pie crust
The crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.
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