Sugar-Free & Vegan Cacoco Eclipse Pie

June 25, 2020

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.

 

Steps:

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)

• 1 cup Cacoco pure dark (delicious twist substitute with any Cacoco drinking chocolate flavor)
• 2 tbsp date paste (about four dates pitted, more if you need sweeter)
• 1/4 tbsp cinnamon
• pinch or dash of vanilla
• 1/4 tbsp maca (can be omitted)

Blend till smooth -- For a fluffier filling, let cool then whip it with a stand up mixer.

Decorate:

• 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)

---