Blue Coconut Pie
Blue pie, sounds fun, right? I thought so. We made this raw dessert at my last Spring workshop and it was definitely a crowd favorite! Made with Blue Majik, a blue-green algae known for it’s anti-inflammatory properties, it’s good for you too :)
Blue Coconut Pie
5 cups of cashew flour (5 cups of cashews blended into flour, could also sub for almond meal)
1/2 cup maple, honey, or agave
4T melted coconut oil
2 - 14oz. cans coconut cream, refrigerated overnight
4T maple syrup, honey, or agave
1t pure vanilla extract
1t blue majik powder
If you are making your own cashew flour, you will need to blend about 1/2 cup of cashews at a time. If you blend more than 1/2 cup at a time it will turn into cashew butter instead of flour. So, you'll blend 1/2 cup on high until all of the cashews are ground into powder, which is a matter of seconds. You'll dump it into a bowl and then add another 1/2 cup, until you reach a total of 3 cups. (If you prefer to not make your own cashew flour, you can buy almond meal at the store and use that instead; it just won't be exactly the same.) Once you have your cashew flour in a mixing bowl, add all of the remaining crust ingredients into the bowl and combine until you have a thick cookie-like dough. You will probably have to use your hands to make it stick together. Using a tart or cheesecake pan, firmly press the crust down into the pan, making it as even as possible. Then set it in the freezer to set.
Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of blender or a stand mixer (a hand mixer would work, too!). Add remaining ingredients and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for about 2-4 hours, or until slightly firm.
Remove from freezer and top with desired toppings. Serve immediately or store in the refrigerator.