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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)

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