Gluten-Free Coconut Cream Pie

For the crust:

2 and 1/2 cups dried organic coconut flakes
1 and 1/2 cup raw pecans
1 cup pitted medjool dates (pressed into the measuring cup)
1 tsp pure organic vanilla extract
Small amount of sea salt

Process these ingredients in a food processor until crumbly (resembles graham cracker crust).  If mixture is too dry - add dates, if it is too wet – add pecans.  Transfer mixture to a pie plate and press your crust evenly on the bottom and up the sides, forming a ridge along the top as you would a regular pie crust.  You won’t be able to make a fancy edge because of the crumbly texture – but you can pinch it into a bit of a shape.  Set aside.

Now for the filling – you will need:

2 and 1/4 cups organic coconut milk (use the non-lite version for best flavor)
1 cup coconut meat, either the fresh mentioned above or dried flakes are fine too
1/2 cup medjool dates, pitted and pressed into the measuring cup
2 teaspoons organic vanilla extract
2 tablespoons lecithin granules
1/2 cup organic, extra-virgin, unrefined coconut oil
Few pinches of sea salt

Put all ingredients into a vita-mix, high-powered blender or food processor.  (The Vita-mix makes it crazy creamy!)  Blend until smooth.  Pour blended mixture into the prepared pie crust and put into the refrigerator.  The filling will set up nicely in about an hour.
 

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