We just got through the Christmas holiday and right around the corner is Valentine’s Day. Yup, that’s right…Valentine’s day is only 6 weeks away! I think the recipe that I’m featuring today would be a fabulous little dessert to whip up for that special someone when February 14th rolls around!
I’m sharing with you a guest recipe from the authors of the “uncookbook” LOVE ON A PLATE by Cara Brotman and Markus Rothkranz. This recipe will make 2 servings.
Pink Passion Pie Recipe
Crust
1 cup Brazil nuts
1 tablespoon coconut oil
1 tablespoon maple syrup
Put Brazil nuts into a food processor and pulse chop for 4 seconds three times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces. Pour into bowl with maple syrup and coconut oil and stir to mix very well. Brush a mini spring form pie pan (or other little dish) with coconut oil and press Brazil nuts into pan with your hands forming a very thin crust. So thin, it’s one more push away from cracking. It’s optional to go up the sides of the pan. You can’t see the inside of the pie after released from pan if you do bring the crusts up the sides of the pan. Set aside.
Filling
1/2 cup coconut meat
1/2 cup coconut oil
1/2 cup unsoaked cashews
1/2 – 3/4 cup maple syrup
2 teaspoons vanilla
2 cups of pomegranate seeds (or any fruit)
1 tablespoon chopped purple beet (for color)
Place all filling ingredients in blender and blend on high for 7 seconds or until creamy and satiny. Place a medium size colander over a large bowl and pour filling through colander to remove the hard seed bits from the pomegranate. Discard seeds. Pour filling into pie crust. Put into freezer for 25 minutes to set then refrigerate. When ready to serve, release pie from form and place on plate, then slice.
Serving suggestions: Drizzle Raspberry Sauce (see recipe above) over pie. Garnish with orange zest, candied almonds, or pomegranate seeds.
Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz.
I adore brazil nuts! Now I would love this , hubby not so much. Hubby cant stand coconuit, I say more for me ha! Its also an amazing looking dessert. I wouldnt make it, but would sure try it if offered a slice!
This pie looks so beautiful that I would love to make it for any special occasion. It certainly is a healthier version Othman most other pies. I have never used pomegranate seeds to flavor a pie so that would be a new experience for me.
I rarely make anything with nuts these days because my oldest nephew can’t eat them, but this is tempting, lol. It looks so good! (And I love nuts!)
Woo-hoo! Why wait until Valentines Day? This looks totally totally and beautiful, besides. Pinned and planned. (And that “No-bake” part is a MAJOR plus in my book). Thanks for sharing next week’s dessert, LOL!
This is such a beautiful pie. I think anyone who saw it would love a bite!
It’s very lovely. My problem is that I hate coconut in any form so I won’t be making this.
I like the nutty crust. It’s a bit too much oil and syrup in the filling for me but some may like it. I love using coconut flour and coconut oil in recipes as well. Can’t believe Valentine’s Day is right around the corner!
How pretty! I know my daughter and husband would love this. I can’t believe Valentine’s Day is coming so quickly!
What a gorgeous looking dessert! I am so excited about Valentine’s Day coming up, I’ll have to try this out!
What a beautiful pie! I’d gladly eat a slice of it, but looking through the ingredients list, it uses a lot of expensive and unusual ingredients–things I’m not likely to have on hand–so I don’t think I’ll be making it. Sure is pretty, though.