Here’s how the construction of this pie took place…
I had this hanging out on my counter:
And it was just itching to be combined with this batch of goodness to make a crust:
1 1/2 c. Kinnikinnick GF Graham Style Crumbs
1/4 c. Alter-Eco Golden Brown sugar
6 T. melted coconut oil
This is the result:
- Mix ingredients together until they form a sticky dough.
- Press dough into a pie dish and refrigerate for an hour.
- Store in freezer until ready to use.
Next, I had these fine ingredients:
And together, they were all going to make one fabulous pie.
4 oz. hazelnut butter
8 oz. creamed full-fat coconut milk (the part at the top, after the can has been refrigerated)
2 oz. melted coconut oil
1 T. vanilla extract
2 1/2 oz. agave nectar
8 oz. non-dairy chocolate chips, melted
- Blend together the hazelnut butter, coconut milk cream, and coconut oil in a food processor. Make sure they are well-combined before proceeding.
- Add vanilla, agave and melted chocolate chips to the mixture. Blend well, scraping down the sides as needed.
- Chill in the freezer for at least one hour, and up to 8 hours.
To make this a suitable dessert for Valentine’s Day (which is now less than 2 weeks away!), I needed to add some red color of some sort, so I created a strawberry and vinegar drizzle to pour over the top of the pie. My other rationale for doing that was: in order to make this resemble something that’s at least a bit healthy, it should have a fruit component, and the humble and delicious strawberry seemed to be the perfect fit!
3 c. strawberries, cut in quarters
3 T. agave nectar
1 T. blackberry vinegar
- On medium-high heat, warm the ingredients, stirring occasionally. Bring to a boil.
- Continue boiling, mashing up the berries a bit. Stir until the liquid is basically gone.
- Remove from heat and let sit to cool about 10 minutes before pouring over the pie (it can be refrigerated to cool faster).