Coconut + Mandarin Cream Pie

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I love enjoying refreshing and light raw desserts for when the temperatures rise. In this recipe, I used agar agar and chia seeds as a way to thicken the filling without adding too much coconut oil. Agar agar and chia seeds allow for a nice thick filling without adding too many additional calories. The best thing about raw desserts is that one slice is sure to satisfy. It is a perfect summer treat!

Makes one 8″ pie

Crust

  • 1 cup pecans
  • 1/2 cup dates
  • 1/2 cup shredded coconut
  1. Mix all ingredients in the food processor until the consistency reaches a medium grind (not too coarse, not too fine).
  2. Pour the crust ingredients into a pie dish and press firmly on the bottom and around the sides.

Filling

  • 1 cup young Thai coconut meat (You can substitute 1 cup of shredded coconut soaked in 1/2 cup water until rehydrated)
  • 1/2 cup water with 1 tsp agar agar dissolved (boiled – not raw)
  • 2 tbsp melted coconut oil
  • 1 banana
  • 3 tbsp agave nectar
  • 1 tbsp white chia seeds
  • zest from half a mandarin orange
  1. Combine all ingredients in a high speed blender until smooth, except the chia seeds.
  2. Pour the fully combined mixture into a bowl and stir in the chia seeds. Once the seeds are fully incorporated, pour the filling into the crust.
  3. Put the pie in the fridge for about 4-6 hours to set.
  4. Top with shredded coconut or cacao nibs before serving.
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