COCONUT MANGO CREAM PIE

Coconut Mango Cream Pie image

Number Of Ingredients 11

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1 cup CRUST: shredded coconut
1/2 cup CRUST: macadamia nuts (soaked, rinsed and drained)
1/2 cup CRUST: pitted dates (soaked 10 minutes and then chopped)
1/8 teaspoon CRUST: sea salt
1 FILLING: young coconut (drink the water and scrape out the meat) or 1 cup of natural coconut yogurt
1 cup FILLING: chopped fresh mango (reserve remaining mango to slice as garnish)
1/4 cup FILLING: coconut sugar or natural sweetening syrup of choice
1/8 cup FILLING: virgin coconut oil
1/2 teaspoon FILLING: fresh vanilla bean
1 FILLING: A squeeze of lime
2 tablespoons FILLING: soy lecithin powder

Steps:

CRUST: Use a food processor to break down macadamia nuts. Add shredded coconut and salt and pulse a few times to begin combining, then add dates. Continue pulsing until a fine meal consistency is reached.
CRUST: Scoop out crust mixture in a 9-inch spring-form pan (if you don't have a spring-form pan, use a pie plate lined with saran wrap). Press the nut mixture firmly into the pan, making sure that the edges are well packed and that the base is relatively even throughout. Set in refrigerator to chill.
FILLING: Blend all filling ingredients except soy lecithin in a high powered blender until smooth. Once combined, gradually add soy lecithin. Top crust with filling and chill for 1 to 2 hours. Top with shredded coconut and garnish with sliced mango.