Here's a great and simple tip when making Raw desserts. Before pressing your next crust into the bottom of the springform pan (or pie plate), sprinkle 1-2 tablespoons of dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve.
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10 comments:
Wow, great tip. I just made a raspberry vanilla tart that stuck quite a bit to the pan...will rem this one!
Great tip :)
thx kristen for your inspiration
Wilderness is the BEST! This is where I get my coconut products too :-)
And on the subject of your last post-- I've bought raw cacao powder and nibs from both wilderness family, and natural zing. I thought the nibs from from natural zing weren't very good and need to re-order my chocolate stock soon. I see you mention Nativa's chocolate a lot, are they your favorite cacao source?
Great tip! That lemon pie looks yum!! Off to get your dessert book:)
YUM!!!!
Hi Coco.nut Your Average Girl,
Thanks for stopping by. Yes, I'm a big fan of Navitas Naturals products. I usually keep my freezer stocked with their raw organic cacao products (and lots of other goodies. :)
Cheers,
Kristen
thanks for that, also, when using a springform pan, flip the bottom upside down, the pie will come off super easy!
deb
Thanks for such a useful tip!!
Kristen, my son has a peanut allergy and has been advised to stay away from all nuts. What can I substitute? I thought maybe Hemp seeds for your crusts and crumbles? Even flax seeds are processed with nuts. Help!
Carrie
Hi Carrie,
I love using hemp seeds in my crusts, cookies, crumbles. If he can have that, then great :)
Cheers,
Kristen
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