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Robust Raw Cacao Pie with Nut + Fruit Crust

Robust Raw Cacao Pie with Nut Fruit Crust
Robust Raw Cacao Pie with Nut + Fruit Crust
photo by recipe author

 

Servings: Approx. 16 slices
Preparation Time: Approx. 15-25 minutes + chill time

For the Raw Crust:

For the Raw Cacao Filling:

  • 1 cup raw honey
  • 1 cup (approximately 1/2 pound cacao nibs) raw cacao nibs or raw cacao powder
  • 2 tablespoons cold pressed extra virgin olive oil

Source organic, pesticide free ingredients.

Make the Raw Crust:

Process all ingredients in a food processor until mixture sticks together, retaining some texture, then press evenly into a 9 inch pie pan and allow to chill in the fridge while you prepare the filling.

Make the Raw Filling:

Process raw cacao nibs in a food processor until they are crumbly. Now add raw honey and olive oil, process again until mixture is smooth.

Pour filling into prepared raw crust and allow to set up in the fridge overnight. Best served cold.

Note: Enjoy a slice plain (with a cup of coffee), or drizzled with honey, or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil. If you wish to make a milder tasting pie, virgin coconut oil may be substituted for the olive oil.

Recipe and photo by Orissa. Submit your creative coconut recipes and photos here! Published recipes are awarded a $50 gift certificate to Tropical Traditions!

 

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Gluten Free Crustless Pumpkin Coconut Pie

Gluten Free Crustless Pumpkin Coconut Pie
Gluten Free Crustless Pumpkin Coconut Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes active + baking time

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

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Mamaw’s Pecan-Coconut “Papaya” Pie

Mamaws Pecan-Coconut Papaya Pie
Mamaw’s Pecan-Coconut “Papaya” Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

Crust:

Filling:

  • 2 eggs, lightly beaten
  • pinch salt
  • 1 cup brown sugar
  • ½ cup coconut flakes
  • ½ cup pecans, chopped
  • 1 teaspoon baking powder

Preheat oven to 350° F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, then pour into pie crust. May decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, AL won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

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Gluten and Dairy Free Quadruple Coconut Cream Pie

Gluten_and_Dairy_Free_Quadruple_Coconut_Cream_Pie
Gluten and Dairy Free Quadruple Coconut Cream Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes + cooling time

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

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Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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