Vegan Carrot, Pineapple & Coconut Nice Cream Pie

Hey guys!  I have another really fantastic recipe to share today that I posted on my Steemit page earlier in the week.  I don’t often do desserts, but this pie was in honor of my mom and dad’s 40th wedding anniversary!  It came out better than I could have ever hoped for, so I hope you enjoy!  Don’t let the carrot scare you away, it was subtle but paired perfectly with the pineapple. 😉

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Triple Layer Nice Cream Pie

Makes 1 pie

For the crust:

  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1 1/2 cups pitted & chopped medjool dates
  • 1/3 cup unsweetened shredded coconut
  • 1 tablespoon tangerine balsamic vinegar (optional–can sub for fresh citrus juice like orange or lemon)

Place the nuts in a food processor and pulse until broken down into small pieces.  Add in the remainder of the ingredients and blend until a chunky dough forms.  Remove from the food processor and press evenly into a pie plate.  Make sure to press the crust all the way up the sides.  Set aside and make your filling.

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Carrot Nice Cream Layer:

  • 1 cup chopped carrots
  • 1 cup sliced frozen ripe banana
  • 4 tablespoons coconut milk*

Place the carrots in an oven safe dish with a few tablespoons of water.  Roast in the oven until soft (about 30 minutes at 350 degrees Fahrenheit).  Let cool then place in a blender with the banana and coconut milk.  Blend on high until smooth and creamy.

Pour out to make a smooth layer on the crust in the pie dish.  Place in the freezer for about an hour to let it harden and set.

*I used the liquid from a can of coconut cream since I was going to use the cream for my whipped third layer.  Just place your can in the refrigerator for about 15-20 minutes and scoop out the hard top layer for the cream.  Use the remaining liquid for the nice creams.

Pineapple Nice Cream Layer:

  •  1 cup chopped fresh pineapple
  • 1 1/2 cups sliced frozen ripe banana
  • 4 tablespoons coconut milk

Add all of your ingredients to the blender and process until smooth and creamy.  Take your pie dish out of the freezer and smooth out over top of the carrot layer.  Place back in the freezer and let harden for at least an hour, or overnight.

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Coconut Whipped Cream Layer:

  • Solid cream portion from one can of cold coconut cream (reserve the liquid for the nice cream or other use)
  • 1 tablespoon organic powdered sugar (optional)

Place the coconut cream in a cold bowl and whip for a few minutes with an electric beater or go old school with a whisk.  Add in your sugar if using, then whip for another minute or two.  Mine didn’t come out quite as fluffy as a traditional whipped cream, but it was still smooth and rich for the final layer!

Smooth out over top of your pineapple layer to finish off the pie.  Let thaw out for just a bit to soften before cutting.  Enjoy!

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Original recipe post can be found on my page here: https://steemit.com/cookwithus/@plantstoplanks/cook-with-us-22-triple-layer-nice-cream-pie-carrot-pineapple-and-coconut

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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