Try this cashew, macadamia and coconut cream pie thus the name. Just dropped it into the site after tasting this awesome dessert.
Macadamia Coco Cashew Pie
This simple Macadamia Coco Cashew Pie is sweet and gooey, with macadamia nuts, coconut, and white chocolate. It's a sugar-free dessert that's exquisitely satisfying.
- The crust
- 1 1/2 cups roasted macadamia nuts
- 1 1/2 cups naturally dried coconut flakes
- 2 tablespoons honey, rice, or maple syrup
- 3 large Medjool dates pitted
- 2 tablespoons coconut butter also to be used for oiling the pan
- A dash of sea salt and nutmeg
- The coconut cream
- 1 bar of coconut cream (these are whole coconut finely blended into a paste).
- Allow the coconut cream to solidify in refrigerate for one hour before use.
- 2 can of coconut milk cream (shake the can very well and refrigerate overnight)
- 2 teaspoons fine rice flour or arrowroot powder
- 1 1/2 cups raw cashews - soaked for 2-4 hours
- 1/2 cup rice or maple syrup
- 1 teaspoon pandan leaves extract
- 1 tablespoon agar- agar and pinch of sea salt
- 2 tablespoons natural coconut oil
- 250 ml fresh coconut water (or you can buy a pack in a store or plain water)
- The topping - raspberries, blueberry, blackberries, strawberry
- 1/2 cup apple juice
- 1 teaspoon plum juice
- 1 teaspoon agar-agar flakes
- ½ teaspoon fine rice flour or arrowroot powder
- 3 cups small to whole medium raspberry and blueberry or (strawberries - hulled and halved)
- 1 teaspoon coconut sugar
- Desiccated coconut flakes for garnish (optional)
Let us make the crust.
Place the roasted macadamia nuts, Medjool dates, honey, rice or maple syrup, sea salt and nutmeg, and coconut flakes into the bowl of a food processor and pulse to crunchy and sticky consistency, once the nusta re well mixed remove from processor and form a ball to flatten crust on a tray.
Place a half teaspoon of coco oil on the 8-9-inch pie pan by oiling the surface thoroughly. Spread crunchy paste into the pan evenly, press it down, and push it to the sides to form an even crust layer.
Place in the freezer while making the filling, or at least 30 minutes.
Let us make the coconut cream.
Remove the coconut cream bar from the box, place it in a food processor, add the can of coconut milk from the refrigerator and blend until smooth.
Combine the rice flour or arrowroot powder with coconut water and mix it up well.
Pour the mixture into a saucepan as its simmering stir until the mixture thickens slightly. Remove from the heat and set aside.
Combine the cashews, rice or maple syrup, salt, nutmeg, in an upright blender and blend until smooth then, add the thickened sauce, followed by the coconut oil, and blend again to incorporate all ingredients together.
Remove the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries.
let's make the Raspblueberry or strawberry topping
Combine ½ cup apple juice and agar-agar in a small saucepan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes dissolve completely.
In the meantime, combine the rice flour or arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover.
Combine the strawberries with coconut sugar and pandan extract in a medium bowl and toss to combine. Pour the warm agar juice mixture over the berries and toss gently but quickly to coat.
Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight.
Serve sprinkled with thinly sliced coconut flakes. Store covered and refrigerated.
If you don't feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top or top with delicious fresh strawberries if you can find them. When you open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can goes into a small saucepan. Melt and bring to a simmer over medium-low heat.