Today I wanted to share with you a delicious dessert recipe that will make your taste buds dance with joy.
At first, I was torn between using a coconut cream filling or a ricotta filling, but I decided on the latter because, let’s face it, who doesn’t love a good cheese-based dessert?
Ricotta is a creamy and oh-so-delicious cheese that’s not too heavy, like mascarpone, making it perfect for all sorts of sweet treats.
It’s amazing in lasagna, empanadas with spinach, and even in cakes as a frosting.
In this case, I chose a lemon ricotta cream that’s light and fresh and pairs perfectly with the crunchy raw ginger crust and juicy berries.
Try this recipe if you’re feeling adventurous.
I promise, it’s good…and semi-raw.
Raw Pies w. Rocking Ricotta Cream
- 30 g shredded coconut
- 100 g hazelnuts
- 8 medium sized soft dates
- ½ vanilla pod scraped
- 1 tsp cardamom
- 2 tsp freshly grated ginger
- 1 tsp cinnamon
- ½ tsp sea salt
- Fruit and berries of your choice.
Lemon ricotta cream
- 160 g ricotta
- 2 tbsp powdered sugar agave nectar
- Juice and zest from 1/2 organic lemon
- Grind coconut in a foodprocessor/blender into flour.
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
- In a bowl combine all of the crust ingredients and mix with your hands. Adjust taste with ginger, salt and spices. If it is too wet add more coconut.
- Add app. 1 Tbsp of crust in each a muffin cup, preferable silicone. Press crust into the bottom of the muffin cup. Press firmly so that the mixture is compact and holds together. Place in freezer for about 2 hours or more. (you can skip this step and serve them straight away)
- In a bowl mix ricotta, sugar and lemon juice & zest. Place in fridge until you make and serve the pies.
- With a knife loosen pie crust from muffin cups and serve the pies straight away with 1-2 Tbsp of ricotta cream and topped with berries or fruit of your choice.
- You can choose to serve the pies without freezing the crust But it is really delicious to serve them straight from the freezer, they won’t become too hard and frozen, just firm and cold, and it is lovely to have this crust with the smooth ricotta cream.
So good and tasty, enjoy!
Calories: 189kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 229mg | Potassium: 163mg | Fiber: 2g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg