STAYING IN IS THE NEW (JANUARY VERSION OF) GOING OUT!! I recently tested this ‘pie’ out on some innocent guests at a dinner party and I must say it went down rather well. Having said that, last time they came over I served them Angel Delight, as a joke so I guess anything is an improvement! So here it is: White ‘Chocolate’ and Coconut pie, named that because I’m not quite sure what it is. The closest thing it comes to is a cheesecake, but with raw organic cocoa butter instead of cheese. This is the raw ingredient of chocolate but without the cacao powder. Cocoa butter gives chocolate that melt in the mouth, smooth, satisfying quality. And guess what? It’s bursting with the vitamins B1, B2, B3, C and E too! Furthermore, cocoa butter contains generous amounts of cocoa mass polyphenol (CMP), which has been shown to thwart cancer, prevent cardiovascular disease and ease arthritis! Cacao butter is not readily available in the shops so is best bought online. WHITE ‘CHOCOLATE’ & COCONUT PIE Vegan, gluten free CRUST INGREDIENTS: 224g ground almonds 1 tbsp raw organic coconut oil 8 Medjool (or soft) dates Pinch of pink Himalayan salt (available from health food shops) ‘PIE’ INGREDIENTS 226g raw organic cocoa butter (best sourced from the internet) 1 can full-fat organic coconut milk 1 tbsp of good quality honey (if you can get Guernsey honey even better!) The contents of 1 vanilla pod or 1 tsp vanilla paste 2 tbsp Agar flakes (or as instructed on the packet) METHOD Add the crust ingredients to a blender or food processor and blend until it starts to stick together Press the crust mixture firmly into a 7” springform and set aside (or individual jars if you are feeling creative) Pour the coconut milk into a saucepan and bring to a simmer. Add agar flakes and follow directions on packet (different brands will have different directions). Add the honey and vanilla to the coconut milk mixture, then transfer to a blender ensuring the vent is left open (so that heat can escape while pureeing Place the cacao butter into a bowl over simmering water Melt the cacao butter making sure you remove it from the heat as soon as it has melted Add to the blender with the other liquids Puree the mixture until smooth at a low speed so that it does not all spurt out the vent Poor the puree over the crust Refrigerate until it has set – this will take at least a few hours When ready, sprinkle with crushed dark chocolate (70% cacao or higher) and serve Bon appétit!
Posted on: Wed, 14 Jan 2015 11:00:00 +0000
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