I have been following the blog carnival April in the Raw hosted by Brittany at Real Sustenance. I wanted to create something new, and bright and fresh for spring. It's tangy and tropical, combining pineapple and coconut. I am also sharing this recipe as part of Allergy Friendly Friday and Real Bites Friday.
Raw Pineapple "Custard" Pie
Makes 4 - 4 1/2" mini pies
1/2 C raw macadamia nuts (any nut would work, but macadamias are delicious)
1/2 C unsweetened shredded coconut
1/2 tsp vanilla extract
1 1/2 TB raw agave nectar
1 TB almond meal flour (I make my own, so I know it is raw)
1/8 tsp salt
1. Place all ingredients in food processor and process until it resembles a crumbly, but moist dough.
2. Press into mini tart/pie pans. Set aside.
2 C fresh pineapple (mine was frozen, so I thawed it out before use)
1/2 C cashews, soaked for 1-2 hours
2 TB coconut oil
2 TB cocoa butter (or use all coconut oil)
1 tsp vanilla extract
1/4 C raw agave nectar
pinch of salt
1. Place the cashews and pineapple in a high speed blender. Blend until smooth and creamy.
2. Grate the cocoa butter and place it and the coconut oil in a small bowl. Place that bowl inside a larger bowl with hot water from the tap. Stir until both are melted, changing the water if it cools before they are melted.
3. Place the melted cocoa butter and coconut oil along with the rest of the ingredients in the blender. Blend until smooth.
4. Pour the "custard" into the pans. Freeze until set, 2-3 hours. Remove from freezer and set in a shallow pan with enough hot water to come half way up the pans. This will melt the coconut oil in the crust enough to easily tip it upside down and remove the pie. Store in fridge until ready to serve.
Tip: Remove the pie immediately after freezing. Otherwise, as you can see from my pictures, the crust will be too soft and it will be difficult to remove without messing up the crust.