Coconut Cream Pie

Crust:

3/4 cup raw almonds (unsoaked)
1/2 cup raw cane sugar or date sugar
1/8 tsp sea salt
3/4 cup raw cacao powder or raw carob powder
1/4 cup raw extra virgin coconut oil, melted in the dehydrator in a bath of hot tap water

Place the almonds, sugar and salt in a food processor fitted with the S blade and process until fiinely ground.  Add the cacao/carob powder and process to incorporate.  ADd the coconut oil and process until the mixture begins to stick together.  Don't overprocess.  Press into a pie dish making a thin layer--may have a little leftover depending on the size of your dish.

Filling:

2 cups young coconut meat (from 4 coconuts)--google how to hack a coconut or ask me!! Make sure you remove all the brown parts from the meat before using for this pie
**Young coconuts are best purchased from an asian food market.  They are cheapest and freshest that way!
1/2 cup fresh coconut water drained from the coconut
1/2 cup raw light agave syrup
1/8 tsp sea salt
3 Tbsp raw extra virgin coconut oil, melted
1 Tbsp soy lecithin powder (opt)
1-1/3 cups unsweetened shredded dried coconut

Place the coconut meat, coconut water, agave syrup and salt in a blender and process until smooth. Add the coconut oil and optional soy lecithin powder and process until blended.  Add 1 cup of the dried coconut and pulse briefly to mix.  Pour the coconut mixture into the crust, spreading it evenly with a small spatula. Distribute the remaining 1/3 cup of dried coconut over the top of the pie.  Chill in the refrigerator for at least 2 hours before serving.  You can serve this with chocolate ganache or fresh raspberry sauce drizzled over it.  A mint leaf tops it off nicely for a garnish!

Raspberry Sauce:

1/2 cup fresh raspberries, crushed
1 Tbsp raw agave syrup

Put the crushed raspberries through a strainer to get rid of seeds, add the agave and mix well.  Drizzle or spoon over the pie when serving.

Ganache:


1/2 cup raw cacao or carob powder
1/2 cup raw agave
1/4 cup raw, extra-virgin, cold-pressed, coconut oil, melted

Whisk all ingredients together. It will harden when it cools.  Drizzle over the pie when serving.  Can also use as garnish and then let it cool with the pie in the frig while it hardens.

Raw for Dessert by Jennifer Cornbleet (I altered and added a few things as usual)