Raw Vanilla and Peach Pie

Holy raw pie, Batman. For those of you who don’t know, Merilynn is the master of raw pies. She whipped up this little doozie on Sunday and it was gone by last night.

Crust
2 C Macadamia nuts
Salt to taste

Filling
2 Young coconuts
1/2 C Chia seeds
1 Tbs Vanilla
3 Tbs Coconut oil
1/4 C Organic soy lecithin
1/2 lemon, juiced
Salt to taste
Agave to taste (depending on how sweet you want it)

Topping
1 Peach
Maple syrup
Cinnamon

To make the crust, place the macadamia nuts and salt in a food processor. Process until the mixture barely sticks together. Be careful not to over-process because you do not want the macadamia nuts to turn in to nut butter. You want them to be sort of macadamia crumbles or meal for the crust. Press the mixture in to a pie plate.

To make the filling, open young coconuts and set the water aside. Scrape the meat and place in blender with chia seeds. Pour enough coconut water in to the blender to cover the meat and seeds. Add remaining ingredients and blend until smooth.

Pour the filling over the crust and place the pie in the fridge. Let it set up for 10-12 hours, or until the filling is solidified.

Once the pie is solidified, you can make the topping. Slice the peach and place it in a bowl. Drizzle it with a tiny bit of maple syrup and cinnamon to bring out the flavor of the peach. Do not drizzle to much maple syrup because you do not want the peaches to drip. Place the peaches on top of the pie and serve.

Great for breakfast too!
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