Ingredients
For the crust:
- 1/2 Cup Almonds
- 1 Cup Pitted dates
- 1/4 Cup Shredded coconut
For the filling:
- 1 Cup Coconut milk
- 1/2 Cup Pistachotta 30%
- 60 ml Maple syrup
- 1 Tablespoon Cornstarch
- 1 Teaspoon vanilla extract
- A pinch of sea salt
Instructions
Prepare the Crust:
1. In a food processor, combine almonds, dates, and shredded coconut. Process until the mixture is finely ground and sticks together when pressed.
2. Press the mixture firmly into the bottom of a pie dish or tart pan. Refrigerate while preparing the filling.
Make the Filling:
3. In a saucepan, combine coconut milk and maple syrup. Heat over medium heat until warm.
4. In a small bowl, mix cornstarch with a couple of tablespoons of the warm coconut milk to create a slurry. Add the slurry to the saucepan and continue to cook, stirring constantly, until the mixture thickens.
Add Pistachio Cream:
5. Remove from heat and stir in the Pistachotta 30%, vanilla extract, and sea salt until smooth.
Assemble the Pie:
6. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
Decorate and Serve:
7. Before serving, garnish with chopped pistachios and fresh mint leaves if desired.
— Preparation Time: 7 minutes
— Refrigeration Time: 4 hours
