Mini coconut-cashew pies

There is a vegan restaurant called Aux Vivres here in Montreal that I go to every now and then. They had a really delicious dessert that I often had: coconut cashew pie. Unfortunately that last time I went I saw that they no longer have it so I made it my mission to make something similar. I found a recipe that I changed a little and it came out quite well.

Crust:
3/4 cup (gluten free) oats
1/3 cup unsweetened shredded coconut
2 tbsp coconut palm sugar
2 tbsp coconut oil, melted

Filling:
1 cup raw cashews, soaked in warm water for 30 minutes
1/2 cup coconut milk
2 tbsp pure maple syrup
1/4 cup coconut oil, melted
1/4 cup + 3 tbsp unsweetened shredded coconut
5 drops stevia with coconut flavor
1/2 tsp vanilla extract
a little shredded coconut on top for decoration, toasted if wanted

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Preheat the oven to 350°F (180°C). Prepare 10 silicon muffins liners (easier to get the pies out that way). Put the oats and shredded coconut in a food processor or a powerful blender (I used a food processor). Blend for 30 seconds. Add the coconut palm sugar and melted coconut oil and blend until everything comes together. Divide the crust evenly between the liners and press it well with a spoon. Bake for 10 minutes or until it becomes golden. Let it cool while you make the filling.

Drain the cashews and add to the food processor or powerful blender and mix for 1-2 minutes. Add the melted coconut oil, 1/4 cup shredded coconut, stevia and vanilla extract. Blend until smooth and creamy. By hand, stir in the remaining 3 tablespoons shredded coconut.

Pour the coconut mixture over the crusts and freeze for at least 1-2 hours until you dig in.  Top with a little coconut for decoration. Store in the freezer.


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