|Less cooking, more awesome|
|Contemplating their grisly fate|
Adapted from the Raw Chef, by way of Delicioasa
Coconut oil is exceptionally rich in saturated fat, resulting in a hard, waxy solid at room temperature. To soften, rest the jar in a bowlful of hot water for several minutes, until about 1/2 the oil has transitioned into a clear liquid, then mash the liquid and solid phases back together with a fork to form a thick, buttery cream.
For the crust:
2 c unsalted cashews
4 tbs raw agave syrup
1/2 c coconut oil
1 tbs pure vanilla extract
1 tsp sea salt
4 tsp lemon juice
For the filling:
3 c unsalted cashews, soaked in fresh, cool water for 2 hours
1 c coconut oil
1/2 c fresh lemon juice
2 tbs pure vanilla extract
1/2 tsp sea salt
3/4 c raw agave syrup
1 1/2 c white peach puree (about 4 peaches)
1/2 c raspberries + 1 tsp fresh lime zest (garnish)
Use a food processor fitted with the standard blade attachment to pulse the 2 cups of dry cashews into a coarse flour.
Add the remaining crust ingredients and pulse a few more times until the mixture is wet and incorporated, but still retains some texture. You don't want to process it to cashew butter.
|Fun with fluids|
|Smooth as silk|