About this recipe:
The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.
Ingredients filling:
1/2 c. coconut milk
1/4 c. fresh coconut meat
1/2 c. raw coconut butter
1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)
pinch of salt
1/2 t. vanilla
1 t. lecithin
dried coconut flakes for decoration
1. Blend coconut milk, meat, dates, vanilla and salt until smooth.
2. Add lecithin and coco butter and blend until smooth. Set aside.
Crust:
1/2 c. almonds, finely chopped
1/2 c. fine almond flour
1 T. date paste
1/4 c. agave nectar
1/2 c. coconut butter, crumbled
3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.
4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.
5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.
6. Refrigerate for at least one hour to harden it.
7. They are kept best in the fridge until consumption. You can also freeze them for longer time.
