This recipe is for me the best option for a hot summer dinner. Use a good coconut oil, non-hydrogenated and without trans-fats, preferably organic. You can also twist the recipe by mixing half fresh lime juice and half fresh orange juice, same for the lime zest that you can mix with orange zest. Enjoy the cooking!
For the base:
Vegetable oil, for greasing
2 cups (240 g) raw cashews
1 cup (90 g) coconut flakes
1/2 cup (120 g) pitted (stoned) dates
1/2 cup (50 g) raw cacao nibs
A pinch of salt
For the filling:
1 large Hass avocado, peeled and pitted (stoned)
1 1/2 cups (360 g) cashews, soaked in water for at least 2 hours and drained
1/2 cup (120 ml/4 fl oz) melted coconut oil
1/4 cup (60 ml/2 fl oz) fresh lime juice
1/2 cup (120 ml/4 fl oz) maple syrup or agave syrup
1 teaspoon vanilla extract
A pinch of sea salt
1 tablespoon finely grated lime zest (optional)
Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan. Press with your fingers to make a firm base. Set aside in the refrigerator.
To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.
Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.
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Adpated from Vegan: The Cookbook by Jean-Christian Jury. Copyright 2017, Phaidon. Photos by Sidney Bensimon.
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