Pomegranate & Orange Creamsicle Pie

New Mandala Pie! This recipe was inspired by fresh California fruits pomegranate and cara cara oranges. A delicious and light coconut & brazil nut crust is a great accompaniment to the sweet & tart filling. Freshen up your winter with this fruity citrus pie.

Pomegranate & Orange Creamsicle Pie

Coconut & Brazil Nut Crust:
2 cups coconut flakes
1/2 cup brazil nuts
1/4 cup walnuts
3 T lucucma powder
3 T honey
1 T maca powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan salt

Directions:
Pulse all nuts in a food processor until a flour forms. Add all remaining ingredients and mix until combined and sticking together easily. Press into pie plate and set aside.

Orange Creamsicle Filling:
2 cara cara oranges, juiced (1 cup)
1/2 cup cashews, soaked (30 minutes)
2 T honey
3 T coconut butter, melted
1 T coconut oil, melted
3 T lucuma powder
1 T maca powder
1/2 tsp vanilla powder
1/2 tsp orange zest
pinch Himalayan salt

Directions:
Zest orange before juicing. Juice oranges, and melt coconut butter and oil. Blend all ingredients in high power blender until smooth. Pour into pie crust and chill 30 mintues.

Pomegranate Cream Filling:
1 large pomegranate, juiced (3/4 cup)
1/2 cup cashews, soaked (30 minutes)
3 T honey
3 T coconut butter, melted
1 T coconut oil, melted
2 T lucuma powder
1 tsp camu camu powder
1/2 tsp vanilla powder
pinch Himalayan salt

Directions:
Juice pomegranate by using a citrus juicer or squeeze with hands. Blend all ingredients in a high power blender until smooth. Pour over orange cream, and swirl if desired. Chill 3 hours or longer to set.

Decorate with fresh cara cara orange segments, goji berries and orange zest.

Serve this pie to anyone, it is tasty and familiar in flavor from the coconut and orange, and sugary enough to please any sweet tooth. Enjoy!