Pink Passion Pie Recipe

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.