For the crust:
2 1/2 cups dry coconut flakes 1/4 tsp vanilla
1/8 tsp. sea salt 1/4 cup well packed dates, pitted
For the filling:
1 1/4 cup coconut milk (Thai coconut meat and water) 1/4 cup coconut meat
3/4 cup well packed chopped dates 1/2 tsp. vanilla
2 pinches of sea salt 3 Tbsp. lecithin
1/2 cup +2 Tbsp. raw coconut butter
To make the crust, put coconut flakes, salt and vanilla in the food processor fitted with the "S" blade. Process and add small amounts of date until the crust sticks together. Press into a coconut oiled 9-inch pie pan (glass works best).
To make the filling, blend coconut milk, meat, date, vanilla and sea salt until smooth. Add lecithin and coconut butter and blend until well incorporated. Pour into prepared crust, dust with more coconut flakes and set in the refrigerator or freezer until set. Enjoy this heavenly bliss!
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