{raw vegan} p b & j cream pie for cora's 1st birthday!

peanut butter and jelly sandwiches could sum up my childhood...but really they're the best and two of my absolute favorite flavors to play with. 

nutty crust, swirls of rwjpb cream & fresh raspberry jam, all topped with coconut whipped cream. mmmm

I decided to test it out & make a mini version for my precious niece Cora's first birthday! she dug right in... I guess it's good! plus good for her. why are we letting our babies dig into a modified, sugar & chemical filled cake when they are ONE? try this instead (: 

it's easy! I used canned coconut milk to make it extra easy, you could also use fresh young Thai coconut meat-it'll only taste slightly different. 

crust: 

3/4 c shredded coconut (raw, organic, unsweetened)

3/4 c raw wild jungle peanuts

1/2 c ground flaxseed

1 c soft dates

1/4 t sea salt

-add all ingredients to a high-speed food processor & process until it all comes together. press into the bottom & up sides of a pie dish & set in freezer. 

jam:

11/2 c raspberries (or fruit of choice)

1 t chia seeds

1 T coconut nectar

-blend until smooth. spread a thin layer over the bottom of crust & put back in freezer

filling:

cream from the top of 3 cans of (chilled) full fat organic coconut milk 

6 T liquid sweetener of choice

2 t vanilla

pinch of sea salt

-blend until smooth & slowly pour in with the blender running 1/2 c raw coconut butter warmed to liquid. blend until incorporated & then remove 11/2 c of the cream to a bowl & place in fridge. 

-to the remaining cream add 3/4 c raw wild jungle peanut butter & blend until smooth. pour over crust & layer of jam. swirl in the rest of the jam + 1 T pb & set back in freezer for 2 hrs. 

-once firm, spread leftover chilled coconut whip on top & add toppings of choice. slice & serve! 

just because she's a doll....