My favorite desserts almost always come from combining my favorite parts of other desserts. To start, I was filling inspired by the coconuts I had sitting in my fridge. From there I started dreaming up what could be paired with it. And then this was born.
Macadamia provides a light crust that I tend to favor when pairing with coconut, so I started with that, hoping to build more decadent flavors from there.
Then, I wanted to use the chocolate layer from my Raw Snickers Bar
again … I had to. It was begging me to.
So I added that, next.
Then, chocolate and strawberries just go hand in hand to me. I’m never quite as happy as when I pair chocolate and strawberries
. So naturally, that came next. Lastly was the coconut. The coconut cream from my banana cream pie
is one of my favorite dessert contributions to date–and was my original inspiration for this recipe to begin with–so that came next.
And the topping. Ohhh the topping. I had seen this idea around the blogger-sphere for quite awhile and I’d been wanting to try it out. It was so easy and delicious.
I debuted this dish at a friends where we all got together to watch some NBA finals game (or something, I don’t know. I was just playing with their newborn baby and eating this pie). It was a fabulous evening.
Then I took the leftovers to work the next day and my colleagues happily finished it off for me. My SO was a bit annoyed with that …
1 cup macadamia nuts
2 cups shredded dry coconut
2 T coconut oil
Process ingredients in a food processor (I used my Vitamix). Dump onto your pan (I used a tart pan) and press down until firm. It should be crumbly but also sticky enough to hold. Set aside on the counter.
3/4 cup cacao powder
1/3 cup coconut oil
1/4 cup water, added slowly
Blend all ingredients in a food processor until smooth, adding water slowly as needed (don’t over water). Spread on top of the crust and put in the fridge for an hour (or so) until set.
5-10 strawberries, de-stemmed and sliced
Slice all your strawberries and layer them over the chocolate layer. Any leftovers can be folded into the coconut cream topping.
coconut cream topping:
2 whole young coconuts, meat only
½ cup coconut oil
coconut water (if needed)
2 grinds of sea salt
½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)
Blend the ingredients in a blender until smooth. ( … add coconut water if needed, 1 T at a time) Pour filling into a bowl and fold in the remaining strawberry slices. Pour over the chocolate and smooth out.
1 can coconut milk (in the fridge overnight)
1 cup coconut flakes
Canned coconut milk is probably not raw so if you’re a stickler about it then skip this step … Leave the can in the fridge overnight. The next day open the can and scoop out the hardened cream. Leave the liquid for another use. I mixed the cream in a KitchenAid mixer with a couple tablespoons of maple syrup and an 1/8th of a teaspoon of seeds from a vanilla bean. Spread over the top of the pie and sprinkle the flakes over the top.
Let the whole pie chill until you’re ready to serve.
It is the perfect combination of creamy and decadent and light and tart. It really is and it’s hard to explain. The chocolate provides just enough sweetness to feel like you’re indulging in something naughty. The strawberries provide a tart zing that compliments the chocolate. The coconuts is creamy and light and just perfect.
Give it a try and let me know what you think!!