Gluten-free, dairy-free Coconut Cream Pie
Coconut “Cream” Pie
Filling:
2 cans coconut milk (light or regular)
¼ cup apple juice
1 tsp arrowroot powder
2 Tbs agar agar
1 to 2 sprinkles stevia or ¼ cup erythritol
1 tsp vanilla
Coconut flavoring
2 sliced bananas (optional)
Coconut flakes
Chocolate sauce (optional)
Put the apple juice and agar agar into a sauce pan and bring to a boil. Remove from heat and let cool. Mix the coconut milk, apple juice mixture, arrowroot, vanilla, sweetener, and coconut flavoring with a hand mixer. Pour half the filling into a pie crust add the bananas and pour the rest of the filling on top. Sprinkle coconut flakes on top. Drizzle chocolate sauce. Enjoy!
Macadamia Nut Pie Crust:
1 cup Macadamia nuts
1 cup Dates
(you can use coconut flour and experiment with amounts)
Put ingredients into a food processor and blend until well mixed. Form mixture into a pie pan and bake at 350°F for 5-10 minutes or until slightly puffy. Add filling.
