How to make raw vegan coconut cream pie

Kitchen items you will need:

* Preferably a food processor and /or a very good blender or vitamix

* prefferably a glass / pyrex pie dish

*your freezer and maybe some saran wrap

*and ofcourse all the misc. things you need such as spoons,bowls, measuring cup etc.fingers to lick the bowls

INGREDIENTS:

CRUST

*1/12 teaspoons of pure virgin coconut oil

* about 2-3 cups of nuts. I like macadamia nuts but you could also use any of the following: Brazil nuts, almonds,hazelnuts, filberts or pecans.

* about 2 teaspoons of pure vanilla extract

* a couple dashes of sea salt

* about generous cup of chopped dates (pits removed) medjool tastes best.

FILLING:

* 2 decent size fresh young thai coconuts

* about a can and a half of thai kitchen organic coconut milk (or any kind coconut milk you like)

* 2 cups of shredded coconut flakes

* 1/2 to 3/4 cup of pure agave syrup ( at health food stores like whole foods or trader joes, is a great sugar substitute for everything and much much healthier.)

*4 tablespoons of soy lecithin granules ( found at your local health food store) soy lecithin is somewhat alkalaizing to the body and will make your pie firm and set.

*4 table spoons of pure virgin coconut oil . (this is a great oil to cook everything in)

* 1 tablespoon of pure vanilla extract

PREPERATION:

Crust :

using your fingers spread the coconut oil all around the bottom and sides of the inside of your glass pie plate

take your dry nuts and slowly put them in your food processor on high while immediatly adding the dates then the vanilla and salt. Blend ingredients until they form a dough like consistency.

If you are using a blender or something other than a food processor be sure to stop and stir the mixture around while blending as it will help to make the nuts more evenly chopped on the other hand don't over mix it as the oils in the nuts may make the consisteny unfavorable.

try to resist eating all the crust mix before moving it to the pre greased glass pie plate.

press the dough mixture into ther bottom and sides of the glass pie plate making it evenly covered with the aid of the back of a large spoon and your fingertips.

once you have successfully pressed your crust in plce in he fridge or freezer to keep cold while you prepare the filling.

FILLING:

Using a a butcher knife, machete or some other long strong knife, hack open each young thai coconut with the part of the blade nearest the hilt. Hack on each side making v like marks with the knife please DO NOT hack at the coconut while holding with your other hand, please only cut into the coconut while keeping all hands clear of the coconut and the cutting site.

now pour out the delicious cool coconut water into a cup enjoy and share while you finish making the filling.

grab a large spoon and scoop out the white meat from the young thai coconuts. you may have to make the hole bigger by peeling it away with your hands but be sure you scoop out as much meat as you can.

turn on your food processor and add the meat while immdiately after adding in his order;

coconut milk, vanilla, agave, soy lecithin, coconut oil, and coconut flakes, but be sure to save some of the coconut flakes about a half a cup for garnishing the top of the pie.

blend ingredients well on high, you may stop to taste the mix and adjust slightly by adding more agave if you prefer sweeter pie.

after a few minutes be sure ingredients are well blended before pouring into pie crust.

place extra cocnut flakes on top of pie as a garnish by sprinkling them on.

now place your pie in the freezer covered with a lid or saran wrap to keep out freezer taste.

your pie will set in the freezer and be ready to eat in aboutr 30-40 minutes,

you can store you pie in the fridge once it has set or for longer lasting freshness you can store the pie in the freezer and defrost pieces one at atime before eating. Keeps for about 3-4 days in the fridge and I personally think it taste better when defrosted. Either way its a dessert sure to please any coconut lovers and is a great dairy free alternative to ice cream for those who are lactose intolerant.

VARIATIONS:

sometimes i like to add another layer to the pie by setting aside some of the fillling before adding the coconut flakes to the food processor, i'll take this extra bit and not add any flakes to keep it creamy and smooth consistency, here you can add any flavor you want on the top layer of the pie, simply add any of the following to mix you set aside as the top layer of the pie on top of the coconut filling. I like to use: half cup of lime juice, pinnapple, or rassberry or any other fruit flavours you can think of that go great with coconut, simply add this to the creamy mix you set aside and blend it again until smooth then pour on top of the coconut filling, add garnish and freeze to set.

Enjoy your healthy raw vegan pie!

Caution: even though its healthy fat, it can still make you fat if you eat the pie all alone so be sure to share it ! in fact you might have to hide it once they have a taste!