Paleo Chocolate Coconut Cream Pie
Try this Paleo Chocolate Coconut Cream Pie recipe, or contribute your own.
Try this Paleo Chocolate Coconut Cream Pie recipe, or contribute your own.
- 1/4 cup coconut flakes
- 1/2 cup sunflower seeds
- pinch sea salt
- 3/4 cup cashews
- 1/4 easpoon sea salt
- 1/4 easpoon baking soda
- 1/4 up coconut oil or butter melted
- 2 tablespoons maple syrup or honey
- 1.5 cans coconut milk
- 1/4 up arrowroot powder or tapioca flour
- 1/2 up maple syrup or honey
- 1/3 up nuts of choice crushed
- 1 cup melted chocolate chunks or 1/2 cup cocao powder
- Carbohydrate 77.3923 g
- Cholesterol 0 mg
- Fat 89.6505 g
- Fiber 11.2062501859665 g
- Protein 30.94215 g
- Saturated Fat 18.1465475 g
- Serving Size 1 1 recipe (222g)
- Sodium 240.8545 mg
- Sugar 66.1860498140335 g
- Trans Fat 5.83303750000001 g
- Calories 1169 calories
Step-by-step
- In a food processor combine all ingredients then blend in processor
- Pat dough into a 9½-inch glass pie dish
- Bake at 325° for about 15 minutes, until golden brown
- Bring coconut milk and salt to a boil in a medium pot
- Add arrowroot or tapioca powder into the pot, whisk vigorously with a hand blender for 2 minutes
- Remove from heat and let stand for 1 minute
- Add chocolate, stirring vigorously until completely melted and mixed well
- Chill in refrigerator for about an hour until cool
- Pour into cooled pie crust
- Cover the pie
- Place in fridge to set up, preferably 1 day ahead of time
- Sprinkle with crush nuts just before serving
- Enjoy!!!
Replacing maple syrup with date paste alters the crust binding properties significantly, yielding a denser base that requires careful pressing. Coconut cream pies trace their lineage to tropical custard traditions where starch-thickened milks replaced traditional dairy curds. Understanding the mechanics of starch thickening prevents common structural failures. Arrowroot powder requires rigorous whisking and must reach a gentle simmer to gelatinize properly. Inadequate heat leaves a chalky mouthfeel, while over-boiling breaks the starch chains and liquefies the filling.
Crust Engineering
Sunflower seeds and cashews provide natural fats that replace traditional butter in the dough. Process these ingredients in a food processor until finely ground before adding liquid binders. Pat the mixture evenly into a nine-inch glass pie dish. Bake the crust at 325 degrees Fahrenheit for fifteen minutes until the edges turn golden brown. Cool completely before adding any filling to prevent premature melting of the fats.Filling Mechanics
Canned coconut milk supplies the primary liquid base for the custard layer. Whisking the arrowroot powder vigorously prevents lumps from forming during the heating phase. Stir melted chocolate into the warm mixture until homogenous. Chill the assembled pie in the refrigerator for twenty-four hours to achieve a sliceable consistency.
