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.
Steps:
- Preheat oven to 350°
- Fully incorporate all crust ingredients
- Shape dough into rustic pie crust
- Bake 350° till golden and cooked through ~25 mins (more or less depending on your oven)
- Set aside to cool
- Make filling
- Add a thick layer of nut butter on cooked crust
- Add layer filling to cooled crust
- Decorate pie (See below)
- 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)
