Baby Coconut Cream Pies with Salted Caramel (vegan, gluten free, refined sugar free)

September 24, 2013 § Leave a comment

These are the best thing I have ever made. That is all.

UPDATED: You MUST use Trade Aid coconut milk for this recipe, or if you use another brand it has to be 99% coconut with the only other ingredient listed as GUAR GUM (this is also very important).

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Baby Coconut Cream Pies with Salted Date Caramel (gluten free, dairy free, egg free, soy free, can be made nut free)
Base:
¼ cup coconut flour
¼ cup almond meal (use ground buckwheat if nut-free)
1 tbsp maple syrup
1 tbsp almond butter (use tahini or sunflower seed butter if nut free)
1 tbsp coconut oil, melted
Pinch salt

Filling:
6 Trade Aid medjoul dates
1 cup Trade Aid coconut milk
1 tsp vanilla extract
¼ tsp salt

Cream:
Cream from 1 can Trade Aid coconut milk
1 tsp vanilla extract

Garnish:
A little grated Fairtrade dark chocolate

The day before you make your Baby Coconut Cream Pies, place one of your two cans of Trade Aid coconut milk in fridge overnight. In the morning, open it and gently scoop out the cream on top into a bowl and set aside. (You can use the remaining liquid in a smoothie or milkshake.)

Preheat oven to 160degC.
To make the base, combine all ingredients in a food processor (use the small bowl attachment unless doubling the recipe to make a large pie) and process until well combined. Press about two tablespoons of the filling into each of your three mini springform pans and press until bottom and sides are covered. Place in oven for 5 minutes. Remove and set aside to cool completely.

To make the filling, combine dates and coconut milk in a saucepan on the stove. Bring to boil then turn to low and simmer for 20-40 minutes (UPDATED: depends on how low your lowest setting is – may be faster or slower, just until it’s thick) stirring constantly to make sure it doesn’t catch. Once it has become a smooth thick paste, remove from heat and add vanilla and salt. Stir well to combine. Once the mixture has cooled completely scoop into the pie cases.
To make the topping, whip the coconut cream (that you set aside earlier) and vanilla for a few minutes using an electric beater until it becomes light and fluffy and stiff peaks form.

Scoop the cream onto the cooled pies and garnish with some grated Fairtrade dark chocolate. Serve immediately.

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