I had to wait a few days to let the chocolate dissipate from my veins, but now I’m ready to launch into my next favorite indulgence: coconut cream pie! I hope this is one of your resolutions this year…because no one should deprive themselves of such a decadent health food. That’s right: it’s good for you.
As you may recall, years ago I got on the ‘love your coconut oil‘ bandwagon, and as luck would have it, more of the world is onto that secret now, too. I always try to incorporate healthier ingredients into my sweet creations and with the help of Cafe Gratitude, this ‘live’ coconut cream pie has just landed in my ‘favorites file.’
Coconut Cream Pie – Makes one 9-inch pie
The beauty of this pie is that a minute sliver goes a long way. So you’ll stretch your food dollar for at least a week, depending on your willpower:)
2 1/4 cups shredded coconut (unsweetened)
4 1/2 oz. date paste (approx. 1/2 cup finely chopped dates)
1/4 teaspoon vanilla
1/8 tsp. sea salt
Blend all in food processor, except only half of the dates. Mix until crust starts to rise on sides of processor bowl. Stop and scrape with spoon. Add the remaining dates and pulse until mixture is consistent.
Lightly oil a pie plate and press crust evenly on bottom and sides of dish. Chill for at least 30 minutes before filling.
2 1/4 cups organic coconut milk (not lite)
3/4 cup coconut meat (from fresh young coconut – directions here – worth the effort!) Drink the water!
1/2 cup finely chopped dates
2 tsp. vanilla
1/8 tsp. sea salt
2 TB non-GMO lecithin (this acts as an emulsifier but I’ve gone without and it works fine)
1/2 cup melted extra virgin coconut oil
Berries, extra coconut flakes (optional)
Mix first 5 ingredients in high speed blender until smooth. Add lecithin and coconut oil and blend until creamy again.
Garnish with berries and shredded coconut to serve.
This is part of Diet, Dessert and Dogs Wellness Weekend!