Macadamia Coco Cashew Pie

Instructions

Making the crust:

• 1)

  Place all the ingredients for the pie crust, except the coconut butter into the bowl of a food processor and pulse to a crunchy and sticky consistency.

• 2)

  Grease an 8 or 9-inch pie pan thoroughly with coconut butter. Spread the crunchy paste evenly in the pan, pressing it down, and pushing it up the sides to form an even crust layer.

• 3)

  Place in the freezer while making the filling, for at least 30 minutes.

Coconut cream filling:

• 1)

  Remove the coconut cream bar from the box, place it in a food processor, add the can of coconut milk from the refrigerator, pandan leaves and blend until smooth. ( the pandan extract will turn the cream into a beautiful mild green color)

• 2)

  Combine the rice flour or arrowroot powder with water and mix it up well.

• 3)

  Pour the mixture into a saucepan and simmer over medium heat, stirring constantly, until the mixture thickens slightly. Remove from the heat and set aside to cool.

• 4)

  Combine the cashews, rice or maple syrup, salt, and nutmeg, in an upright blender and blend until smooth then, add the thickened sauce, and the coconut milk-cream mixture, followed by the coconut oil, and blend again to incorporate all ingredients together.

• 5)

  Remove the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries.

Topping of Raspblueberry or strawberry topping

• 1)

  Combine ½ cup apple juice and agar-agar in a small saucepan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes dissolve completely.

• 2)

  In the meantime, combine the rice flour or arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover.

• 3)

  Combine the strawberries with coconut sugar and pandan extract in a medium bowl and toss to combine. Pour the warm agar juice mixture over the berries and toss gently but quickly to coat.

• 4)

  Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight.

• 5)

  Serve sprinkled with thinly sliced coconut flakes. Store covered and refrigerated.