Today, Summer Sanders, of Local Juicery shares the latest addition to their menu. This may be the ultimate winter dessert! Filled with wholesome, nutrient-dense ingredients, each bite is filled with superfoods that support your body and offer natural sweetness this holiday season. It does require some time to prep, but the results are so worth it! This is a great recipe to make with a friend or loved one, and it goes perfectly with a warm maca latte. Enjoy this slice of heaven!

S | As a raw food chef, I’ve made a ton of these style of cakes and pies. It’s a staple in many raw food restaurants and books. I wanted to mix things up a bit and do something with a little more flare. I added toasted coconut flavoring (organic of course), I also used powered vanilla instead of my standard extract. These two things made this recipe outstanding. We liked it so much we’ve decided to make it a new offering at Local Juciery!

Take this to your next holiday party, they wont even know it’s raw. Decadent, creamy and loaded with healthy fats that you’re body will use! It also is on the lower glycemic side of treats.   


3 cups coconut flakes

1 cups buckwheat

8 dates, pitted

1 teaspoon salt

1 teaspoon powdered vanilla bean

2/3 cup coconut oil

2 cups dry cashew


3 cups soaked cashew

1 cup coconut oil

1 banana

1/2 cup coconut butter

1 teaspoon salt

3/4 cup coconut nectar

3 tablespoon lemon juice

1 Tablespoon vanilla powder

1 1/2 cup coconut water

1 1/2 coconut flakes

15-30 drops toasted coconut flavoring   


1 cup coconut oil

1 cup coconut meat

1/2 cup coconut water

 3 tablespoon maple syrup

1 tablespoon lemon

1/2 teaspoon salt

15 drops toasted coconut flavoring


Make the crust first.

1) Line a 10 inch springform pan with saran wrap.

2) In your food processor, combine coconut flakes, buckwheat, pitted dates, salt, vanilla, coconut oil and cashews. Blend until it starts to look like cookie dough.

3) Press into the bottom of the springform pan, pressing up around the sides as well. This is a full crusted pie.

4) Put into the freezer to set


1. Blend cashew, coconut oil, banana, coconut butter, salt, coconut nectar, lemon, vanill,a coconut water, coconut flavoring and coconut flakes in your vitamin. Let it get very creamy! I process in stages to keep it form getting too warm.

2. Pour into your pie crust and return to freezer.


1. blend coconut oil, coconut meat, coconut water, maple syrup, lemon, salt and coconut flavoring on high until very smooth.

2. Pour on top of the filling.  

The pie should stay in the freezer for at least 5 hours to set up right. If you take it out too soon, the middle wont be hard enough.

Before cutting, let it defrost for an hour. Enjoy with a friend!