On Sunday I participated in my first Raw Vegan Potluck! It was organized by Conscious Eating Niagara and it was just so wonderful and inspiring. I really should say more about it but since I’m in a hurry I’ll just cut to the chase and post my recipe for the Raw Vegan Coconut Cream Pie that I took as my contribution.
Raw Vegan Coconut Cream Pie
Please note that these are approximations. As long as you use enough coconut butter in the filling, and you leave enough time for it to set in the freezer, it will come together beautifully.
- 2 cups of walnuts, blended to form small grains like a flour
- 2 cups of pitted dates
- .33 cup raw vegan cacao nibs, or cocoa powder (optional, leave it out if you’re not in a chocolate mood)
- .33 cup of raw coconut flour (optional, you can do it without the flour but it comes out more like a brownie)
Coconut Cream Pie Filling:
- 400 mL of unsweetened dried coconut, blended in a food processor to make a smooth coconut butter
- 2 to 4 tbsp of coconut oil to help the blended dried coconut form into butter
- 800 mL of raw coconut milk or 2 cans of coconut milk (canned coconut milk is not actually raw)
- 1/3 cup of agave, or to taste
- Sea salt to taste (optional)
- Blend up the filling first. Make the coconut butter first before adding the other ingredients. Agave should go in last. Set aside in the fridge while you make the crust so that it starts to set.
- Blend up all the crust ingredients, starting with the walnuts. Press into a pie plate. To ensure that it doesn’t stick to the pan, you can sprinkle some of the coconut flour or some shredded coconut on the bottom of the pan first.
- Fill the pie shell with the filling, then stick it in the freezer to set. Let it set at least 2 hours. I like to set mine overnight and then pull it out of the freezer about an hour before serving. It’s nice when it’s still cool when it’s served.