This Macadamia Coco Cashew Pie, featuring macadamia nuts, coconut, and dates, is a sugar-free dessert that exquisitely satisfies your guilt-free cravings. Although it requires several steps, the final outcome is an amazingly creamy, buttery, and sweet-tasting pie. Yummylicious!
You can transform macadamia nuts into sweet or savory preparations by soaking them for 24 hours and blending them into a smooth, buttery consistency. Adding this creamy nut blend to cashew cream elevates the flavor to another level. The subtle sweetness combined with coconut cream will delight your palate.
Cashews are not only delicious and addictive but also incredibly versatile. They can be used raw, soaked, or roasted, turning into creamy milk, decadent desserts, or even a spicy sauce for lunch and dinner. Their unique sweet, buttery taste makes them a favorite for both kids and adults.
Try this cashew, macadamia, and coconut cream pie for a delightful dessert experience.
Macadamia Coco Cashew Pie
This simple Macadamia Coco Cashew Pie is sweet and gooey, featuring macadamia nuts, coconut, and dates. Enjoy a sugar-free dessert that is both satisfying and delicious.
Ingredients
- The crust:
- 1 1/2 cups roasted macadamia nuts
- 1 1/2 cups naturally dried coconut flakes
- 2 tablespoons honey, rice syrup, or maple syrup
- 3 large Medjool dates, pitted
- 2 tablespoons coconut butter (for oiling the pie tin)
- A dash of sea salt and nutmeg
- The coconut cream filling:
- 1 bar coconut cream (whole coconut finely blended into a paste, chilled until firm for 30 minutes before use)
- 2 cans coconut milk cream (chilled in the refrigerator overnight)
- 2 teaspoons fine rice flour or arrowroot powder
- 1 1/2 cups raw cashews (soaked for 2-4 hours)
- 1/2 cup rice syrup or maple syrup
- 1 teaspoon pandan leaves extract (optional)
- 1 tablespoon agar-agar and a pinch of sea salt
- 2 tablespoons natural coconut oil
- The topping - raspberries, blueberry, blackberries, strawberry:
- 1/2 cup apple juice
- ½ cup water (to melt agar agar)
- 1 teaspoon agar-agar flakes
- 1 teaspoon plum juice
- ½ teaspoon fine rice flour or arrowroot powder
- 3 cups small to whole medium raspberries and blueberries or (strawberries - hulled and halved)
- 1 teaspoon coconut sugar
- Desiccated coconut flakes for garnish (optional)
Instructions
Making the crust:
Place all the ingredients for the pie crust, except the coconut butter, into the bowl of a food processor and pulse until a crunchy, sticky consistency forms.
Grease an 8- or 9-inch pie pan thoroughly with coconut butter.
Spread the crunchy paste evenly in the pan, pressing it down and pushing it up the sides to form an even crust layer.
Place the pan in the freezer for at least 30 minutes while you prepare the filling.
Coconut cream filling:
Remove the coconut cream bar from its box, place it in a food processor, add one can of chilled coconut milk, and blend until smooth. (The pandan extract will turn the cream a beautiful mild green.)
Combine the rice flour or arrowroot powder with water and mix well.
Pour the mixture into a saucepan and simmer over medium heat, stirring constantly until it thickens slightly. Remove from heat and set aside to cool.
In an upright blender, combine the cashews, rice or maple syrup, salt, and nutmeg, and blend until smooth. Then add the thickened sauce and the coconut milk-cream mixture followed by the coconut oil, blending again until all ingredients are well incorporated.
Remove the crust from the freezer and pour the coconut filling into it. Refrigerate the pie while preparing the topping.
Topping of Raspblueberry or strawberry topping:
In a small saucepan, combine ½ cup apple juice and agar-agar. Bring to a boil over high heat, then lower the heat to a simmer and cook for 5 minutes until all the agar flakes dissolve completely.
In a small bowl, combine the rice flour or arrowroot with the remaining apple juice and slowly drizzle it over the simmering mixture while whisking until it thickens slightly. Remove from heat and cover.
In a medium bowl, combine the strawberries with coconut sugar and pandan extract, tossing gently to combine.
Pour the warm agar juice mixture over the berries and toss quickly to coat.
Remove the coconut cream pie from the refrigerator and top with the berry mixture. Refrigerate until set, preferably overnight.
Serve sprinkled with thinly sliced coconut flakes and store covered in the refrigerator.
Nutrition
-
978.0 Calories
-
80.0g Carbohydrates
-
0.0mg Cholesterol
-
70.0g Fat
-
10.0g Fiber
-
15.0g Protein
-
200.0mg Sodium
-
0.0g Trans fat
Notes
If you prefer a simpler topping, simply mix the strawberries with your choice of sweetener and allow them to macerate before topping the pie, or opt for fresh strawberries if available.
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