This dessert is wonderful to make, because there are so many variations. Once you know this recipe, you can make all kinds of recipes using the same main ingredients.
What is it like?
1/2 cup pecans
6 large medjool dates
2 tsp honey
2 tsp coconut oil
pinch of salt
1 14 oz can coconut cream, refrigerated
3 tbsp cocoa
1/4 cup cashew butter
1/4 cup honey, or less if preferred
pinch of salt
Optional garnish 1-2 tbsp toasted coconut flakes and 1 tsp cocoa powder
1. To make the crust, pulse the dates and pecans in the in a food processor until they are about the size of small peas (or chop them with a knife). Then place them in a bowl and stir in coconut oil, honey, and salt. Divide filling between four small ramekins or two large ones (or bowls can be used). See photo below.
2. Place the cold coconut cream (solids only) in a deep bowl and beat on high until coconut cream forms soft peaks. Some coconut cream will not form hard peaks, it depends on the brand and I have even seen it vary within the same brand. Spoon the coconut cream out of the can, rather than “pouring" in case there is clear liquid in the bottom of the can that settled. The clear liquid can be reserved for another use.
3. Once the coconut cream is whipped, remove 1/2 cup and place in fridge to use later for pie topping. Add the other ingredients to the bowl, except the coconut flakes, and stir and then beat briefly until incorporated. Pour over crust and refrigerate until cold.
4. Prior to serving pie, spoon coconut cream over the top and garnish with coconut flakes and cocoa powder.