We Are Open For Business - Orders over $75 Ship Free
(510) 984-4848
Mon - Fri, 10AM - 5PM PST




$0.00 Update Cart

IMPORTANT DISCLAIMER - PLEASE READ BEFORE PLACING ORDER: Orders take between 1-5 days to process before being shipped from our facility. If you need an order to arrive by a certain date, please contact us directly and we will do our best to accommodate. Please be aware that shipments might take longer than expected to arrive due to COVID-19 mail carrier delays. Before placing your order, please visit our SHIPPING POLICY page to familiarize yourself with our warm weather shipping policies, as well as general order processing and shipping information. The link is located at the bottom of our website page. Thank you.


Sugar-Free & Vegan Cacoco Eclipse Pie

This recipe is pretty rustic and intuitive. The main thing is for the filling to be thick enough to slice through -- Do not add too much coconut cream. You can certainly play with quotients, if you do add too much coconut cream you're looking at more of a parfait and not a cuttable pie.


  1. Preheat oven to 350°
  2. Fully incorporate all crust ingredients
  3. Shape dough into rustic pie crust
  4. Bake 350° till golden and cooked through ~25 mins (more or less depending on your oven)
  5. Set aside to cool
  6. Make filling
  7. Add a thick layer of nut butter on cooked crust
  8. Add layer filling to cooled crust
  9. Decorate pie (See below)
  10. Serve & enjoy

Crust Recipe:

  • One ripe plantain (Chopped & Cooked—Caramelized until golden and soft)
  • 1 cup almond flour
  • Tablespoon gf-sourdough starter (can be omitted)
  • 1/2 cup cassava flour
  • 1/2 tsp salt
  • 1/4 cup melted coconut oil
  • 1/4 tsp cinnamon powder
  • 1 1/2 tbsp coconut flour

 Filling Recipe:

  • 1/2 cup coconut milk powder
  • 1/2 cup hot water or 3/4 cup hot coconut cream (canned)
  • 5 raw cashews nuts
  • 1/2 tbsp sea salt
Blend till smooth (I use a Vitamix)
Blend till smooth -- For a fluffier filling, let cool then whip it with a stand up mixer.


  • Make a cut out stencil for sprinkled topping (I made a crescent Moon)
  • Thin layer of coconut cream powder (can be substituted for coconut shreds, fresh fruit, jam, or whatever you like on deep dark chocolate)

Leave a Comment