Coconut Carrot Custard Pie

By lori17

Healthy Dessert and gluten free. Can be made in advance. We had ours 2 days later, excellent!!!

Another option for pie crust:
15 Trader Joes Gluten Free Ginger cookies
1/4 Cup walnut oil or grapeseed oil
1 cup almond meal

Pulverize the cookies in a blender, add other ingredients until blended. Press in a 9 or 10 inch springform or pie dish. Bake for 10 minutes at 350 degrees. Makes a great crust for any healthy alternative pie.

Ingredients

• FILLING:
• 1/2 cup Muscat or other sweet dessert wine (optional)
• or could use unsweetened apple juice, or water
• 2 apples, grated
• 1/2 cup dried apples, unsulfured, chopped
• 1/4 cup raisins
• 1/4 cup dried apricots, unsulfured, chopped
• 1/4 cup walnuts, chopped
• 1 cup shredded carrot
• 1/2 cup shredded zucchini
• 1/2 cup shredded beet
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• PIE CRUST:
• 1 Cup raw almonds
• 1 cup dates, pitted
• 1 Tablespoon chia gel seed*
• TOPPING (if desired)
• 1 1/3 cup Macadamia nuts
• 1 cup soy milk (or any milk of your choice)
• 2/3 cups pitted dates

Preparation

Step 1

For filling:
Marinate grated apples and chopped apples in wine for 1 hour if desired.

Combine raisins, apricots and walnuts in food processor until they form a coarse paste. Drain and press excess moisture from apples, carrots, zucchini and beets. Add to raisin mixture and process until combined. Add coconut, cinnamon, nutmeg and process again until thoroughly mixed.

For pie crust:
Place almonds in food processor and process until very fine. Add dates and precess until chopped and mixed well. Add chia seed gel and pulse to mix in. Press mixture into a pie plate to form shell. (More chia seed gel may be added if mixture is too dry).

* to make chia gel, mix 3 tablespoons chia seeed in 3/4 cup water and let stand for at least 15 minutes. Process in food processor into a paste.

For topping:
In a food processor or blender blend the nuts, soy milk, and dates until smooth and creamy