Raw Banana Cheesecake
11th November 2015
Paleo Peppermint Bark
16th December 2015
Ingredients
Crust
- 1/2 cup Coconut Flour
- 1/2 cup Unsweetened Coconut Flakes
- 1/2 tbsp maple syrup
- 1/4 tsp Himalayan Crystal Salt
- 1/4 cup organic virgin coconut oil
- 3 egg whites
Filling
- 1 Egg White
- 1 egg
- 1 cup maple syrup
- 1/4 cup Coconut Crystals
- 2 tbsp Arrowroot powder (To Create Slurry)
- 2 Arrowroot Powder water (To Create Slurry)
- 1/4 tsp Himalayan Crystal Salt
- 1/4 tsp vanilla extract
- 6 oz Pecan Halves
Servings:
Instructions
For The Crust
- Preheat your oven to 400 degrees Fahrenheit.
- Into a medium size bowl combine together the maple syrup, sea salt, coconut oil and egg whites, then into this sift the coconut flour and coconut flakes and continue mixing until everything is combined thoroughly together.
- Grease a pie pan or spring form pie pan with a little coconut oil and press the dough into the pan. You must make sure that the dough has been pressed evenly and thinly into the pan.
- Now prick the dough several times with a fork before then placing in the oven to bake uncovered for 10 minutes.
Filling
- In a processor combine together the egg white and egg, along with the maple syrup, coconut crystals, the arrowroot slurry, salt, vanilla extract.
- Blend until all these ingredients have been thoroughly combined.
- Place the pecan halves in to the baked pie crust and then pour the mixture in the blender over the top.
- Before you place the pie into the oven make sure that you cover the edges of the pie crust with tin foil to prevent it from burning.
- Once you have placed the pie in the oven leave in there to cook for 40 minutes or until the egg mixture has set.
- As soon as the pie is cooked remove and serve.
