Eat + Drink food

CAP Cooks: Queen Healer Pie

November 14, 2022 by CAP Crew Photography by john von pamer

Loaded with superfoods, healthy fats, and nostalgia, this rich, delicious dessert is proof that health and decadence can happily cohabitate. The crust is laced with reishi, an adaptogenic mushroom known in some circles as “the queen healer,” which has been recognized to support our immune system, encourage restful sleep and combat anxiety and stress. The “cream based” filling is spiked with tocotrienols and earthy pine pollen to encourage glowing skin, while lemon adds a surprising brightness and boost of vitamin C. Balance the body, awaken the spirit and share the transformative power of plants and new traditions. All hail the queen.

THE QUEEN HEALER CREAM PIE

Serves 10 or makes one 9-inch pie

High Vibrational Beauty

Crust

1 1/2 cups walnuts, soaked overnight

1 cup raw cacao powder, plus more for garnish

2 teaspoons reishi

4-6 large fresh medjool dates, pitted

Filling

1 1/2 cup cashews

1 cup coconut oil, melted

5 medjool dates, pitted

1/4 cup lemon juice

3 bananas

1/4 cup tocotrienols

1 cup coconut milk

2 teaspoons vanilla extract

1/2 teaspoon CAP Pink Salt

2 teaspoons pine pollen, plus more for garnish

Whipped Cream

1 can coconut cream, chilled

1/2 teaspoon vanilla extract (optional)

1/2 cup filberts, soaked overnight* and chopped

Place the walnuts, cacao and reishi in the bowl of a food processor and pulse until crumbly. Add 4 roughly chopped dates and continue pulsing until sticky. You may need to add more dates. Press the mixture into a 9-inch springform pan, covering the bottom and about 1 to 2 inches up the sides. Set aside.

To make the filling: Place all the ingredients in a powerful blender and blend until smooth. Pour over the nut crust and chill overnight, or until set.

Add the coconut cream and vanilla (if using) into a large cool mixing bowl. With an electric mixer, beat until whipped and light. Top the pie with the whipped cream, and garnish with a sprinkling of pine pollen, chopped filberts and cacao.

*Soaking the nuts removes hard-to-digest phytic acid, but if time does not allow, this pie will still work well.