One of my favorite ways to celebrate raw plant based foods is to create unique and delicious desserts that I can share with family and friends. The problem is that the majority of raw food desserts are filled with fat. They are usually predominantly nut based, and many have oil as well, which leads to the average piece of raw cheesecake having around 60 fat grams or more. Crazy, I know. Delicious perhaps, but not really worth it. I do have a few higher fat desserts that contain coconut or avocado, and my recommendation is always to limit the amount of those delectable bites. But what I TRULY love is to create tasty concoctions that can be consumed without having to even think about “size”. I love to see my family dig into these creations with joy, knowing that every bit is contributing more and more to their health. The key to this pie is that the crust is nut free, there is zero oil, the ice cream is made with bananas, and even the fudgy layer is oil and nut free. It’s hard to believe you can have a truly have a low fat “butter pecan fudgy ice cream pie”. But you can. And here’s how.
- 2 cups dried raw mulberries (I love Navitas brand)
- 1 cup fresh Medjool dates (pits removed) If your dates are dry and wrinkly, you are going to need to soak them for 2 hours before, then drain the water, remove pits and use.
- 3 tbsp coconut water (can substitute regular water)
- 1 tsp Ceylon cinnamon
BUTTER PECAN ICE CREAM LAYER
- 10 frozen super ripe bananas (only freeze bananas when totally speckled and soft)
- 3 tbsp non-GMO soy lecithin (I use Healthforce Nutritionals) This ingredient is not “required” but makes SUCH a huge difference in the creaminess of the ice cream. It adds a depth of richness and true “buttery flavor”. Not to mention that non-GMO soy lecithin is a KEY ingredient in fat burning, as well as supporting healthy cholesterol and triglyceride levels, cardiovascular health, nerve function, brain function, liver function, and memory.
- 1/2 cup raw pecans, chopped into fairly big pieces
- 4 tbsp coconut water
- 1 cup Medjool dates, soaked 2 hours, drained and pits removed
- 1/2 cup raw cacao powder
- 1/4 cup (or more depending on how soft your dates are) coconut water (can use regular water)
I used a tart pan with a push out bottom for this pie, but you can use a springform pan or any other pan lined with parchment paper for ease of removal.
Process crust ingredients in food processor until all ingredients combine into a sticky ball. Press into bottom of your pan. Mix bananas, soy lecithin, and coconut water in your blender/Vitamix. DO NOT ADD THE PECANS TO THE BLENDER. Once your mixture is creamy, scoop it into a bowl and mix the pecans in with a spoon. Spread the ice cream layer over the crust and put it into the freezer. Clean out Vitamix, and then add your fudgy layer ingredients and mix until smooth like frosting. If you need more water, add only a little at a time. You want it to be thick and spread with a knife like chocolate frosting, not runny or too thin. Pull your pie out of the freezer and spread chocolate on top. Freeze for two hours and then serve! Enjoy this creamy, dreamy, fudgy, “buttery” pie.