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

Serves 6-8

Ingredients

Crust Ingredients:

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

pinch salt

Filling Ingredients:

2 - 14oz. cans coconut cream, refrigerated overnight

4T maple syrup, honey, or agave

1t pure vanilla extract

1t blue majik powder

Optional Toppings: 

Bee pollen

Edible flours 

Directions

1. 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.

2. 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.

3. 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. 

4. Remove from freezer and top with desired toppings. Serve immediately or store in the refrigerator.

Enjoy!

xo,

Emma