Our Almond Coconut Pie requires no baking! We’ve been coming across a lot of recipes using coconut milk and cream and decided to make our own no bake Almond Coconut Pie. You can find a variety of coconut cream on the market, but we wanted one that was organic, unsweetened and did not contain guar gum. It was difficult to find this product without the gum, but we found it in Whole Foods. Since the 1950s, the gum has been used to make processed foods, in which it acts as a thickener and prevents the formation of ice crystals – essential if you like your ice cream to be creamy. For this recipe, however, you can use any unsweetened coconut cream – it doesn’t have to be organic. About half hour before you serve it, cut the slices and place in the freezer. The coconut cream tastes so much better when it’s iced cold. Serve it plain or with fresh berries.

Almond Coconut Pie

Ingredients

For the Crust

1 cup of raw oats

1 cup of store bought or homemade granola

½ cup raisins

¾ cups dates

½ cup almonds

¼ cup of maple syrup

For the Filling:

2 13.5 cans of Organic Coconut cream (refrigerate the cans overnight so the cream becomes solid)

1 cup of smooth almond butter, room temperature (you can use peanut or cashew butter if you wish)

2 teaspoons of ground coffee beans or instant

2 teaspoons of vanilla extract

2/3 cup of confectioners’ sugar

Instructions

For the Crust:

Pulse all of the ingredients in a food processor until you form a ball that is spreadable. If you need to a tablespoon or two of liquid, add water and not maple syrup. It’s sweet enough with the dates, raisins and maple syrup. Butter a 9” round spring form pan, or regular pie pan and spread the crust evenly across the bottom and push it up along the sides so it creates a border about 1/2″ above the bottom. Place in the freezer to keep cold until you prepare the filling.

For the Filling:

Whip the almond until fluffy with 1/3 cup of confectioners’ sugar, coffee and 1 teaspoon vanilla extract. Put in freezer to chill

Drain the coconut water and remove the cream. Whip with the remaining 1/3 cup confectioners’ sugar and 1 teaspoon vanilla extract. Place in freezer to chill.

Take out all of the ingredients from the freezer. Spread the almond butter evenly and then top if off with the coconut cream

Refrigerate the pie. Serve plain or with fresh berries.

Notes

This pie gets better after sitting in the fridge for a couple of days. When you get ready to serve slices, place in the freezer to firm up. The coconut taste so much better when really cold.