CRUSTLESS MARBLED CREAM PIE

CRUSTLESS MARBLED CREAM PIE

Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Ready In: 1 hour 45 minutes
Accommodates: PHASE 1


This relatively easy dessert is always a crowd pleaser. Serve it up with fresh fruit or plenty of decadent, creamy caramel sauce.

INGREDIENTS
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Pie:

• 2 cups cashews
• 3/4 cup coconut cream*
• 1/4 cup coconut milk
• 1/2 cup honey (coconut syrup for vegan)
• 1 1/2 Tbsp raw cacao

Caramel sauce:

• 3/4 cup coconut sugar
• 1/4 cup water
• 1/2 cup coconut cream*
• 1 Tbsp coconut oil
• 1/4 tsp salt

DIRECTIONS

1. Fill a medium sized saucepan half way with water. Bring water to a boil over high heat. Add 2 cups cashews and reduce to medium heat. Allow to simmer for 30 minutes or until soft enough to crumble when pressed. Be sure water is covering cashews while they simmer.
2. Once cashews are softened, add them to a powerful blender along with the coconut cream, coconut milk and honey. Blend until completely smooth.
3. Pour 2 cups of the cream filling into a 7 inch springform pan or small pie dish. Place the cacao powder in the blender with the remaining filling mixture and blend until smooth. Scatter spoonfuls of chocolate cream around the pie, then use a knife to swirl through both the light and dark cream creating a marbled effect. Cover and freeze until set and ready to serve, at least 1 hour.
4. Meanwhile, prepare the caramel sauce by combining the coconut sugar with 1/4 cup of water over medium-high heat in a medium-size pot. Whisk together until smooth then cook without stirring until the mixture has turned dark brown, about 4 minutes. Watch closely to prevent burning. Remove from the heat. Whisk in the 1/2 cup coconut cream, oil and salt. Place in the freezer to cool quickly while the pie cools as well. Drizzle over the set pie when finished. 

*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top.