MoFo 6 Just Dessert Saturday Raw Footage Mixed Berry Pie

When I signed up for my third MoFo this year, I imagined that all the big MoFo guns and blogger big wigs would be posting 7 days a week. I have never been an A-Lister, I kind of thrive as the under dog, but I wanted to be right there with those bloggers who are always featured in round ups, the bloggers who win the MoFo challenges, and the Iron Chefs, the bloggers Isa and Hope are personal friends with. Yep I wanted to be sweating it out making the deadlines and kicking MoFo ass 24-7. I dig being zombified especially when all the cool kids are doing it.

Yeah, well guess who's flailing now? And guess who was mistaken? All those smarty pants  cool kid A-Listers have taken the weekend off to regroup for next week's MoFo. They get to have spanking clean kitchens and most of all get to sleep, take-in food, spend some time with loved ones. I guess I got what I deserved... Welcome to Just Desserts Saturday!

Mixed Berry Cashew Creme Pie

Crust

 

3/4 C almonds
12 dates

Cake

2 C raw cashews, soaked at least an hour
Juice of 2 lemons
1 frozen banana, sliced before freezing
1 peeled, and shredded zucchini
3 packets Stevia

1 T agave
1/3 cup coconut oil, softened
1C frozen and thawed mixed berries or pitted cherries

For the crust, pulse the almonds in a food processor until finely ground, add the dates and sea salt and process until the mix sticks together when you press it. Press the mixture into an 8-inch spring-form pan and place in refrigerator while you make the filling.

Add zucchini and the rest of the cake ingredients except the coconut oil and the strawberries to food processor. Mix the ingredients, and while it's running slowly pour the melted coconut oil in and process until the mixture is creamy.

Take the spring-form pan out of the fridge and pour about 1/2 – 2/3 of the mixture into the pan. Smooth it out and put it back in the fridge. Take the remaining cake mixture and process it with the 1 cup of mixed berries until smooth. Carefully pour this mixture into the crust pan and spread until even, try not to mix the layers, if I had a better pic you would be able to see the nifty layers. Freeze for about 45 minutes. Let cake sit for a few minutes before cutting. I made a compote.

Compote
about 3/4 mixed berries
1/4 C water
1 T cornstarch
2 packets Stevia + 2 T agave


Place 1/2 the berries in a sauce pan. Add 1/8th C water and sweetener. Heat to boil. In a separate cup mix 1/8th of C cold water with cornstarch. Add to hot liquid and simmer about 6-8 minutes. Stir often.

 

I also think it would be quite tasty with frozen vegan yogurt  if you are in the mood for berry-berry ;)

Please commiserate if you too are posting today :)Look forward to cooking with you.