This recipe is a variation of apple pastry in the book Crazy Sexy Kitchen by Kris Carr. But as you already know, I have difficult to stick to the recipe, and usually make my own version of it. And in this case, it became instead of an apple pastry, a mango pie (…not so logically maybe, but really tasty ). So here comes the recipe for my version!
The cake is very moist and not as heavy as many other raw food cakes tend to be. And since it consists mainly of fruit and nuts, why not have a bite for breakfast? :)
Apple and mangopaj raw food
1 cups dates
1/2 cup apple juice
2 cup grated apples (using 2 apples + 1 pear)
1 cups dried mango (soaked and cut into pieces)
1 1/2 cup hazelnuts
1 1/2 cup shredded coconut
1 teaspoon cinnamon
1 pinch sea salt
Soak the dates in apple juice so that they are completely soft and you can mash them together. Great the apples (and the pear). Place in a large bowl along with the soaked dates. Grind the hazelnuts finely and add along with the shredded coconut and spices. Mix gently together. Place the mixture in a pie dish and make it in to a crust.
1 cups cashews, soaked for a while until they are soft
3 tbsp coconut oil
1 cups fresh or frozen mango
1 tsp vanilla powder
1 pinch of salt
1/4 cup coconut milk
1/4 cup honey or agave syrup
Mix everything into a smooth cream and spread on top of pie crust. Put in the refrigerator for a while for everything to settle. When serving, you can decorate with fresh mango, strawberries or other fruits that you like.