Pomegranate & Orange Creamsicle Pie
Description
New Mandala Pie! This recipe was inspired by fresh California fruits pomegranate and cara cara oranges. A delicious and light coconut & brazil nut crust is a great accompaniment to the sweet & tart filling. Freshen up your winter with this fruity citrus pie.
Recipe by
Ingredients
Coconut & Brazil Nut Crust:
2 cups coconut flakes
1/2 cup brazil nuts
1/4 cup walnuts
3 T lucucma powder
3 T honey
1 T maca powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan salt
Orange Creamsicle Filling:
2 cara cara oranges, juiced (1 cup)
1/2 cup cashews, soaked (30 minutes)
2 T honey
3 T coconut butter, melted
1 T coconut oil, melted
3 T lucuma powder
1 T maca powder
1/2 tsp vanilla powder
1/2 tsp orange zest
pinch Himalayan salt
Pomegranate Cream Filling:
1 large pomegranate, juiced (3/4 cup)
1/2 cup cashews, soaked (30 minutes)
3 T honey
3 T coconut butter, melted
1 T coconut oil, melted
2 T lucuma powder
1 tsp camu camu powder
1/2 tsp vanilla powder
pinch Himalayan salt
Methods/steps
Coconut & Brazil Nut Crust:
1) Pulse all nuts in a food processor until a flour forms.
2) Add all remaining ingredients and mix until combined and sticking together easily. Press into pie plate and set aside.
Orange Creamsicle Filling:
1) Zest orange before juicing.
2) Juice oranges, and melt coconut butter and oil.
3) Blend all ingredients in high power blender until smooth.
4) Pour into pie crust and chill 30 mintues.
Pomegranate Cream Filling:
1) Juice pomegranate by using a citrus juicer or squeeze with hands.
2) Blend all ingredients in a high power blender until smooth.
3) Pour over orange cream, and swirl if desired. Chill 3 hours or longer to set.
Decorate pie with fresh cara cara orange segments, goji berries and orange zest.
