Servings: 12 servings
Calories: 290kcal
Ingredients
Cust
- 1 cup soft medjool dates pitted
- 1/4 cup coconut oil
- 3/4 cup arrowroot flour
- 1/4 cup cococnut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
Filling
- 2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean to taste
- 1/4 teaspoon sea salt
- 5 teaspoons gelatin
- 1/2 cup coconut shreds
Topping
- 16 oz blueberries
Instructions
- Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
- In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
- With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
- Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
- In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
- Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
- Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.4g | Sodium: 164mg | Potassium: 171mg | Fiber: 4g | Sugar: 20g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.5mg
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