I go through food addiction phases. One year during undergrad, I discovered hummus and ate it everyday for two weeks. Another time, it was sushi, and I craved that all the time for about a month. My newest ones are acai bowls– I crave them ALL THE TIME. Whenever I buy something from a restaurant that becomes my newest food craze, I try to recreate it at home so I can have it all the time. I revamped this recipe from one of my new favorite restaurants, Cafe Gratitude. They have this amazing coconut cream pie they call the Irresistible, and that it is!
Here’s my version, a date-cashew crust with coconut shavings in between a two layers of chocolate and banana coconut creme filling.
Vegan | Raw | Gluten free | Yields: 2 4in. mini pies | Time: 30mins
4 dates, soaked over night
2 Tbsp chia seeds
1/4 cup cashews, soaked overnight
1/4 cup flax seed powder, self-ground or store bought
1 tsp. coconut oil
1 Tbsp. agave (add more for desired taste)
For Chocolate filling:
Half the contents for a 14 oz. can of Coconut Cream
2 Tbsp of Cacao Powder
3 Tbsp blue agave
For Coconut Banana Filling
Other half of coconut cream
1/2 cup ripe, slightly brown banana
2 Tbsp blue agave
- For the crust, blend all ingredients. Use a food processor for finer crust or a blender if you want a chunkier crust. Utilizing two 4in pie tins, divide the crust mixture between the two and begin packing the crust around the tin 1/4 of an inch thick.
2. In a separate bowl, blend all the ingredients for the chocolate cream filling and blend until its smooth and creamy. It should have the consistency of custard. Fill the pie crust halfway with the chocolate mixture, and sprinkle some shredded coconut over the top. Pop both pie tins in the refrigerator for 10-20 minutes.
3. Repeat step two with the banana cream filling ingredients. Evenly spread the mixture over the chocolate filling and sprinkle the top with cocoa nibs, if desired.