Caramel Apple Cream Pie

Apple Season!!!

The apples are fresh and vibrant here in the Northwest. With the crisp fall air settling in, Washington apples are the treat of the season, so sweet and juicy! With this mandala pie recipe, I use both fresh pressed apple juice and whole apples. The variety used here is called Mutsu, which is a cross between a Golden Delicious and the Indo apple. I also recommend using heirloom apples if you have them around.

Caramel Apple Cream Pie

Crust:

½ cup walnuts

½ cup pecans

2 ½ cups coconut flakes

1 T raw honey

2-3 medjool dates

1 T mesquite pod meal

1 tsp cinnamon spice blend

½ tsp reishi extract

¼ tsp Himalayan salt

Apple Cream Filling:

1 cup fresh apple juice

¼ cup coconut butter, melted

¼ cup pecans

2 t raw honey

1 T mesquite pod meal

1 vanilla bean, deseeded

pinch Himalayan salt

Caramel Filling:

¾ cup pitted halawai dates

¼ cup raw honey

¼ cup pecans

1 tsp cinnamon spice blend

¼ tps Himalayan salt

Topping:

1 apple

Directions:

1. Blend or pulse walnuts and pecans in a food processor or dry blender until a flour is formed. Place all crust ingredients in a food processor and mix until combined and sticking together easily. Press into glass pie plate and set aside.

2. Melt coconut butter and juice apple for the Apple Cream Filling. Place all Apple Cream Filling ingredients into a high power blender and mix until smooth and creamy. Pour half over pie crust, and set aside other half. Chill while making Caramel Filling.

3. Place all Caramel Filling ingredients in a food processor and mix until a ball starts to form and looks like a sticky caramel. Set aside.

4. Cut apple into very thin slices with a mandoline or with a sharp knife. Start to decorate pie by arranging half of the apple slices over the Apple Cream Filling, gently.

5. Shape the Caramel filling into a thin circle, and lay over top of the sliced apples and cream filling. You can wait for the cream filling to set to make it easier to press the caramel on top, but this is optional. After placing the caramel over the filling, pour the other half of the Apple Cream Filling over the top and spread evenly. Top with more apple slices and chill at least two hours until set.

For more Pie Mandala recipes order Sweet & Raw Pie Mandalas Here

Sweet & Raw Pie Mandalas recipe book

Pomagranate Strawberry Cream Pie

Recipe: Pomagranate Strawberry Cream Pie

with a Goji Walnut Coconut Crust

Crust Ingredients:

1/4 cup goji berries

3 cups coconut flakes

1 cup walnuts

2 T mesquite

1 tsp shilajit

pinch spice blend (cinnamon, nutmeg, cloves)

2 pinches himalayan salt

3 T honey

2 medjool dates

Filling

1/2 cup cashew flour (3/4 cup whole cashews pulsed or blended into a flour)

1/2 cup coconut butter, melted or softened

1/2 cup plus 3 T pomagranate juice

1/2 cup chopped strawberries

1 vanilla bean, scraped

4 T honey

1/2 tps hibiscus flower powder (optional)

Directions

1. Blend or pulse walnuts and goji berries in a dry blender or food processor until a flour is formed (optional). Place all crust ingredients in a food processor and mix until combined and sticking together between your fingers. Press into glass pie dish and chill.

2. Blend cashews into a flour, melt coconut butter in a warm place or over double boiler. Blend all filling ingredients in a high power blender until smooth and creamy. Add additional pomagranate juice if necessary to blend easily. Pour into pie crust and chill for 2 or more hours until set. Decorate with edible flowers and strawberry hearts.

This pie is easily assimilated by the body and very simple, I love the use of pomagranate juice in this recipe to really pack intense berry flavor into the pie, you could also use any other fresh pressed fruit juice you have in this pie, and it will turn out delicious! The crust is where all the herbal magic can happen here, since the flavors blend well into this rich textured element of the pie. Feel free to add your own favorite herbs here like amla or ashwaganda :)

Sweet & Raw Pie Mandalas on Raw Food World TV Show

Check out the video I made with Matt and Angela on the Raw Food World TV Show!!! Featuring Sweet & Raw Pie Mandala recipe book!

http://www.youtube.com/watch?v=R19WlmaWRiI

$29.95 Buy Book Now

Superfood Live Desserts Class

@Cafe Gratitude San Rafael

October 14th, Thursday 6-8pm

Superfood Live Desserts Class

Learn how to make the most delectable sweets, with raw ingredients that are local, seasonal, and supplemented with nutritious and mineralizing superfoods. We will create a seasonal raw pie, sweet sauces, superfood cookies, and more. The recipes we learn here are a reflection of those in my new book called Sweet & Raw Pie Mandalas. All the components of making a pie are easy, the crust, filling and frosting with a mandala decoration to finish the pie, and these parts can easily be used and transformed to make any type of raw dessert you desire. I will speak in depth about cacao, goji berries, mesquite pod meal, yacon, maca, lucuma, herbs and medicinal mushrooms, and describe to you their benefits and uses to supplement a whole foods lifestyle

What: Live Pie & Desserts

with Alchemy Goddess Jules...learn to create raw

mandala pies and raw desserts,

delicious and filled with

Nutrients and love

:Perfect crust and filling

:Decorating Techniques

:Flavor Profiling

:Superfoods Info

:Tools to utilize

:Local and Seasonal Focused

Also: SECRECTS of RAW chocolate and sweetener synergies

When: Thursday,

October. 14th 6pm to 8pm

Cafe Gratitude

San Rafael, CA

Cost: $35

Sign Up:

w/ Julia Corbett

360.981.2328 or

Julia is the Author of:

Sweet & Raw Pie Mandalas

a superfood dessert book

Bio:

Julia Corbett is the creator of Diviana Alchemy, an alchemical blend of raw and unfiltered honey, virgin coconut oil, ayurvedic herbs, medicinal mushrooms, superfoods and spices. Her love of making food art has developed over the past few years as a raw food enthusiast. From making raw and living foods at the Cell Rejuvenation Center in Portland, OR to working at various raw food retreats in the kitchen, to NoniLand and now to the Pacific Northwest small town of Port Townsend, WA, her home, and where she began her journey of life.

Diviana Alchemy was birthed out of the desire to have an energizing travel food, complete with adaptogenic qualities that will synergize the whole body and mind. This holds true with all the recipes she develops, and hopes to spread the love in a continuous way.

The beautiful pie mandalas Julia makes are completely original each and every time, with new designs, local and seasonal foods, and love to create the most mineralized desserts on the planet. The goal with these foods is to make sweet treats a healthy and delicious enjoyment, where energy and nutrition are the focus. With the addition of artful designs on her food, there is a desire to savor these sweets to the fullest, and continue the creation with inspiration for future dessert treats.

Website: www.divianalchemy.com

e-mail: alchemygoddess@gmail.com

Classes & Events with a Recipe

Upcoming Classes & Events

Whole Foods Roosevelt Square Seattle, WA
September 16th 6-8pm
Sign Up Here

People's Co-op, Portland, OR
September 18th, 3-5pm
Sign Up Here

Cafe Graditude, San Rafael, CA
September 21st
Time Coming Soon...

Longevity Conference
Costa Mesa, CA
September 24-26

Epic Eden Hot Springs
Arizona
October 6-10

Raw Pie Crust Recipe

Cookies or Crust

This is my favorite snack at the moment, and can be made into a pie crust, cookies, a crumbly sweet over cream or fruit or energy bars.

Superfood Coconut Cookies
makes about 16
2 cups coconut flakes, fine cut
1 cup favorite nuts or seeds (I like walnuts), ground
1/2 cup goji berries, ground
4 medjool dates or dried figs
2 T mesquite pod meal
1 T maca powder
1 tsp reishi extract
1 tsp shilajit
pinch cinnamon, nutmeg
pinch himalayan salt
2 T Diviana Nectar or raw honey

Grind nuts and goji berries in food processor until fine. Mix all ingredients in food processor until combined and sticking together easily between your fingers. It should look like a crumbly dough. Shape how you desire and chill 30 minutes or longer (no refrigeration needed though).

If you don't want to make these yourself, I will!!!
Buy @ my Store
5oz for $8.00

Sweet & Raw Pie Mandalas

SWEET & RAW PIE MANDALAS

"Not only is each of Julia's mandala pies truly a piece of edible art to be enjoyed with your eyes, tongue and the rest of your being, the vibrance of their live super food ingredients make them fuel for your own creative fire. Appreciate these delectable desserts as you would a fine wine: savoring the texture, taste, mouth feel, color and aroma of every bite! Thank you Julia for making the most beautiful, best-tasting, healthiest treats ever!" ~Bruce Horowitz

My book is finished!!! This book is all about raw pie and desserts, complete with over 60 original recipes. An amazing and thoughtful introduction including discussions on superfood ingredients, my philosophy on quality foods, ways to make the process of piemaking simple and fun and more!

You will learn how to make superfood filled raw pies, with herbs, fresh ingredients, wild foods and inspiration for decoration that takes them to a whole new level of beauty. This is an experience of culinary artistry.

Pre-order this book now and it will be delivered when it arrives early next week (September 15th or so). It is softcover bound and printed on recycled paper with veg inks!

Cost: $29.95 plus S&H

Buy 4 or more and get a 10% discount!

(email for more info on discount~ alchemygoddess@gmail.com)

BUY NOW