Macadamia Coco Cashew Pie

Name: Macadamia Coco Cashew Pie
Prep time: 45 min
Cook time: 15 min
Total time: 8 h
Yield: 8 servings
Ingredients: 1.5 cups roasted macadamia nuts; 1.5 cups naturally dried coconut flakes; 2 tablespoons honey (rice syrup, or maple syrup); 3 large Medjool dates (pitted); 2 tablespoons coconut butter (for oiling the pie tin); sea salt (a dash); nutmeg (a dash); 1 bar coconut cream (whole coconut finely blended into a paste, chilled until firm for 30 minutes before use); 2 cans coconut milk cream (chilled in the refrigerator overnight); 2 teaspoons fine rice flour or arrowroot powder; 1.5 cups raw cashews (soaked for 2-4 hours); 0.5 cup rice syrup or maple syrup; 1 teaspoon pandan leaves extract (optional); 1 tablespoon agar-agar; 2 tablespoons natural coconut oil; water (for rice flour mixture); 0.5 cup apple juice; 1 teaspoon agar-agar flakes; 0.5 teaspoon fine rice flour or arrowroot powder; 3 cups raspberries and blueberries (small to whole medium, or strawberries hulled and halved); 1 teaspoon coconut sugar; desiccated coconut flakes (for garnish, optional)

By Dada Shivananda·Intermediate

This Macadamia Coco Cashew Pie, featuring macadamia nuts, coconut, and dates, is a sugar-free dessert that exquisitely satisfies your guilt-free cravings. Although it requires several steps, the final outcome is an amazingly creamy, buttery, and sweet-tasting pie that will delight both body and spirit.

You can transform macadamia nuts into sweet or savory preparations by soaking them for 24 hours and blending them into a smooth, buttery consistency. Adding this creamy nut blend to cashew cream elevates the flavor to another level, creating a rich foundation that showcases the natural sweetness of these remarkable nuts.

Cashews are not only delicious but also incredibly versatile in our sentient kitchen. They can be used raw, soaked, or roasted, transforming into creamy milk, decadent desserts, or even a spicy sauce for lunch and dinner. Their unique sweet, buttery taste makes them a favorite for both children and adults, providing essential minerals while satisfying our natural desire for rich, creamy textures.

The subtle sweetness combined with coconut cream creates a harmonious blend that nourishes the system while satisfying conscious cravings. Try this cashew, macadamia, and coconut cream pie for a delightful dessert experience that honors both tradition and vitality.

Nutritional Benefits: Macadamia nuts are rich in monounsaturated fats, which support heart health and provide essential omega-3 fatty acids. Cashews contain magnesium, copper, and zinc, promoting bone health and immune function. Coconut provides medium-chain triglycerides (MCTs) that support brain health and sustained energy.

Prep Time45 min

Cook Time15 min

Total Time480 min

Servings

units

Ingredients

The crust

The coconut cream filling

The topping

Instructions

Making the crust

Place all crust ingredients except coconut butter into a food processor and pulse until a crunchy, sticky consistency forms.

Thoroughly grease an 8- or 9-inch pie pan with coconut butter.

Spread the crunchy paste evenly in the pan, pressing it down and up the sides to form an even crust layer.

Place the pan in the freezer for at least 30 minutes while preparing the filling.

Coconut cream filling

Remove the coconut cream bar from its box, place it in a food processor with one can of chilled coconut milk, and blend until smooth. The pandan extract will turn the cream a beautiful mild green.

Combine the rice flour or arrowroot powder with water and mix well.

Pour the mixture into a saucepan and simmer over medium heat, stirring constantly until it thickens slightly. Remove from heat and set aside to cool.

In an upright blender, combine the cashews, rice or maple syrup, salt, and nutmeg, and blend until smooth. Add the thickened sauce and coconut milk-cream mixture, followed by the coconut oil, blending again until all ingredients are well incorporated.

Remove the crust from the freezer and pour the coconut filling into it. Refrigerate the pie while preparing the topping.

Topping of Raspblueberry or strawberry topping

In a small saucepan, combine ½ cup apple juice and agar-agar. Bring to a boil over high heat, then lower the heat to simmer and cook for 5 minutes until all agar flakes dissolve completely.

In a small bowl, combine the rice flour or arrowroot with the remaining apple juice and slowly drizzle it into the simmering mixture while whisking until it thickens slightly. Remove from heat and cover.

In a medium bowl, combine the strawberries with coconut sugar and pandan extract, tossing gently to combine.

Pour the warm agar juice mixture over the berries and toss quickly to coat.

Remove the coconut cream pie from the refrigerator and top with the berry mixture. Refrigerate until set, preferably overnight.

Serve sprinkled with thinly sliced coconut flakes and store covered in the refrigerator.

Macadamia Coco Cashew Pie

Ingredients

The crust

The coconut cream filling

The topping

Comments

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Instructions

Making the crust

Coconut cream filling

Topping of Raspblueberry or strawberry topping

Nutrition

Notes

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