The Australian Vegan Magazine — May-June 2017

Mademoiselle

Apricot Pie

(Makes a 22 cm pie)

Crust

2 cups coconut

1 cup dates

2 tablespoons coconut oil, melted

2 tablespoons water

handful goji berries

4 drops orange essential oil

1 Process coconut, then dates

in food processor until sticky,

adding melted coconut oil and

water as motor is running.

2 Chop goji berries roughly.

Stir in goji berries and orange

essential oil.

3 Line a 22cm springform pan

with greaseproof paper then

press crust into pie pan, push-

ing up the side, about 2.5cm,

cover with parchment paper

and foil then place in freezer

to set.

Filling

1 ½ cups raw cashews

1 tablespoon soy lecithin granules

⅓ cup lemon juice

¼ cup agave

⅓ cup coconut oil, melted

1 cup dried unsulphured apricots

6 tablespoons apricot soak water

3 drops lemongrass essential oil

1 Put dried apricots in a glass

jar, cover with water and soak

overnight to soften.

2 Soak cashews for 4 hours,

rinse and drain.

3 To a blender jug add soaked

apricots and apricot soak water,

then blend. Makes about ¾

cup. To this, add drained

cashews, lemon juice, and

coconut oil then blend until

creamy. Stir in lemongrass

essential oil. Pour into pie

crust, cover and freeze until

hard.

Topping

5 apricots

1 tablespoon lemon juice

1 tablespoon apricot soak water

1 teaspoon barley malt

1 Soak the apricots overnight.

Put in rocket blender with 1

tablespoon of soak water,

barley malt and lemon juice.

Blend until creamy and spread

over the top of the cake.

2 Decorate with dried

nasturtium and calendula

flowers or goji, cacao nibs,

dessicated coconut or finely

chopped nuts.

2 While motor is running, and
after everything is broken down
well, slowly add melted coconut
oil. Everything begins to stick
together.

3 Place mixture in a bowl, drop
in the ginger essential oil and
mix well with your hands.

4 Press into a 22cm spring-
form pan that has the bottom
lined with greaseproof paper.

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⅝ cup raw cacao powder

⅝ cup agave

5 tablespoons coconut oil, melted

1 Sift the cacao powder so
there are no lumps. Stir in the
agave until mixture is no longer
dry, then pour in melted coconut
oil, 1 tablespoon at a time,
stirring well. Of this, reserve ½
cup for the decoration.

2 Pour the remainder (about
¾ cup) onto the crust and
spread evenly with a metal
spatula. Cover with cling wrap
and put in freezer for 30 minutes.
Meanwhile, prepare date filling
and clean up the mess!

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1 ½ cups dates

1 ½ cups pecans

2 tablespoons agave

3 tablespoons coconut oil

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¼ teaspoon vanilla seeds

1 drop cardamom essential oil

1 drop ginger essential oil

1 Chop dates and process with

pecans until homogenised.

2 While motor is running

drop in agave, water, vanilla

seeds and melted coconut oil

until a smooth consistency is

achieved. Remove from food

processor and place in a bowl.

Drop the cardamom and ginger

essential oils into the mixture,

stirring very well.

3 Take the crust from the

freezer and again using your

metal spatula, spread the

date filling evenly over the

chocolate filling.

Decoration

1 cup pecans

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from above)

cinnamon powder or orange zest

orange essential oil

1 Place the nicest looking

pecans on top of the filling.

2 Pour the leftover ½ cup

chocolate filling into a sauce

bottle and squeeze over the

top of the date filling in any

pattern you like. Sprinkle with

cinnamon powder or orange

zest.

3 Cover whole pie with cling

wrap, then foil and freeze

overnight.

4 The next day cut the pie.

Drop 1 - 2 drops of orange

essential oil on each slice

before serving for an extra

surprise.

Images and

recipes from

Aromatically

Raw Cakes by

Menkit Prince

(Smash-

words http://

tinyurl.com/

AR-cake-ebook,

$20.00)