Raw Coconut Creme Pie with Coconut Fudge Crust
You will need:
For the Crust:
2 cups dried coconut flakes
2/3 cup cocoa powder
2/3 cup maple syrup
1/3 cup extra virgin coconut oil
1/3 cup almond meal/flour
"Flour" the pie pan with about 3 Tablespoons coconut flakes.
Process all crust ingredients in the food processor.
Press into pie pan (look out for sneaky little fingers).
For the Creme Filling
Meat from 3 young coconuts
1/2 cup pitted dates
1 teaspoon vanilla extract (optional)
1 teaspoon vanilla extract (optional)
1 cup coconut water (from the young coconuts you just split open)
Blend all ingredients in a VitaMix until smooth & pour it into the pie crust. Stick the pie in the freezer while you prepare the topping.
For the Topping:
There are actually 2 ways you can top this pie. I have a "frostingy" recipe if you want to play with it a little more,
or a drizzle recipe, which (in my opinion) is tastier and quicker. Just be careful, or you'll have a drizzle accident like I did.
Frosting Option:
2/3 cup pitted dates
1/3 cup cocoa powder
1/3 cup coconut water (from the young coconuts you split open for the filling)
Blend all ingredients.
Use cake decorating tools to create a fun design on your pie.
Drizzle Option:
3/4 cup cocoa powder
1/2 cup extra virgin coconut oil
1/2 cup maple syrup
Blend all ingredients. This drizzle recipe makes more than enough for the pie; you'll have extra to use on top of ice cream or for any other way you like to eat chocolate syrup.
We discovered a pleasant, ice cream cake-esque texture when this pie is stored in the freezer and brought out at the beginning of dinner to thaw a little (and incentive for picky little eaters), but still obtains a lovely iciness. This also makes it firmer and helps it hold it's shape when sliced.
Enjoy!
