Ingredients
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the crust :
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1 cup gluten -free rolled oats (such as Bob's Red Mill)
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1/4 cup unsweetened shredded coconut flakes
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1 tablespoon maple syrup or agave nectar
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1 tablespoon water
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of salt
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the filling :
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1 can full -fat coconut milk (do not shake; reserve the thick part only)
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1/2 cup soaked raw cashews (soak for at least 4 hours or overnight)
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1/4 cup medjool dates, pitted and chopped
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1 teaspoon vanilla extract
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground cinnamon
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1/4 teaspoon red curry paste (optional; adjust heat according to your preference)
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1/4 teaspoon sea salt
Directions
Sub-title: This dairy-free, oil-free, gluten-free, and refined sugar-free coconut cream pie gets its richness from the goodness of whole foods like cashews, dates, and tapioca flour. It’s also Whole Foods Plant-based, spiced up with red curry powder, and topped with fresh mango slices for a tropical twist!
Ingredients:
For the crust:
1 cup gluten-free rolled oats (such as Bob’s Red Mill)
1/4 cup unsweetened shredded coconut flakes
1 tablespoon maple syrup or agave nectar
1 tablespoon water
Pinch of salt
For the filling:
1 can full-fat coconut milk (do not shake; reserve the thick part only)
1/2 cup soaked raw cashews (soak for at least 4 hours or overnight)
1/4 cup medjool dates, pitted and chopped
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon red curry paste (optional; adjust heat according to your preference)
1/4 teaspoon sea salt
Instructions:
Crust:
1. Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper, leaving an overhang on two sides. Spray the inside lightly with nonstick cooking spray.
2. In a high-speed blender, combine the oats, coconut flakes, maple syrup, water, and salt until well combined and forms a sticky dough. Press the mixture into the bottom of the prepared pan evenly using wet hands. Bake for 10 minutes. Remove from oven and set aside to cool completely while you prepare the filling.
Filling:
1. In a high-speed blender, combine the reserved coconut milk, cashews, dates, vanilla, cardamom, cinnamon, optional red curry paste, and salt. Blend on high speed for about 5 minutes or until smooth and creamy. Scrape down the sides of the blender as needed.
2. Pour the filling over the cooled crust. Use a knife to gently swirl the filling if desired. Cover the edges of the crust with foil to prevent excess browning.
Topping:
1. Place the mango slices in a bowl and toss with the lime juice. Let sit for about 10 minutes before assembling the pie.
Assembly:
1. Carefully remove the sides of the springform pan. Slice the pie into wedges and arrange them on serving plates. Top each slice with mango slices and fresh mint leaves. Serve immediately or chill in the fridge for up to 2 days.
Note: If you don’t have a high-speed blender, you can use a regular blender but expect a thicker consistency. You may need to process the mixture in several batches.
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) springform pan with parchment paper, leaving an overhang on two sides. Spray the inside lightly with nonstick cooking spray. |
|
2
Done
|
In a high-speed blender, combine the oats, coconut flakes, maple syrup, water, and salt until well combined and forms a sticky dough. Press the mixture into the bottom of the prepared pan evenly using wet hands. Bake for 10 minutes. Remove from oven and set aside to cool completely while you prepare the filling. Filling: |
|
3
Done
|
In a high-speed blender, combine the reserved coconut milk, cashews, dates, vanilla, cardamom, cinnamon, optional red curry paste, and salt. Blend on high speed for about 5 minutes or until smooth and creamy. Scrape down the sides of the blender as needed. |
|
4
Done
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Pour the filling over the cooled crust. Use a knife to gently swirl the filling if desired. Cover the edges of the crust with foil to prevent excess browning. Topping: |
|
5
Done
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Place the mango slices in a bowl and toss with the lime juice. Let sit for about 10 minutes before assembling the pie. Assembly: |
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6
Done
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Carefully remove the sides of the springform pan. Slice the pie into wedges and arrange them on serving plates. Top each slice with mango slices and fresh mint leaves. Serve immediately or chill in the fridge for up to 2 days. Note: If you don't have a high-speed blender, you can use a regular blender but expect a thicker consistency. You may need to process the mixture in several batches. |
