New You Boot Camp Blueberry Cream Pie
13th April 2015
Macadamia and Peach Chocolate
13th April 2015
Ingredients
Crust:
- 1/2 cup almond flour
- 4 tbsp raw cacao powder
- cup macadamia nuts
- 5 medjool dates (about ½ cup)
- 1/2 tsp vanilla extract
- 1 1/2 tsp coconut oil melted
Filling:
- 2 eggs
- 1 cup Fresh Pineapple chopped
- 1 cup shredded coconut unsweetened
- 1 tbsp fresh lime juice
- 1 tbsp vanilla extract
- 1 tbsp Agave/Maple Syrup
- 1/2 cup almond flour
- pinch Himalayan Crystal Sea Salt
Servings:
Instructions
Crust:
- In a large bowl, mix the almond flour and cacao powder.
- Chop the macadamia nuts in a food processor and add it to the bowl.
- Remove pits from dates and process it in the food processor until creamy.
- Add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients.
- Spread the mixture evenly on the bottom of an 8—8-inch pan lined with parchment paper. Be sure to use one large piece of paper covering the entire pan that overlaps on all four sides.
Filing:
- In a large bowl beat the 2 eggs.
- Mix in the pineapple, 1 cup of shredded coconut (reserve the remaining cup for the top), lime juice, vanilla and honey.
- Gently mix in the almond flour and salt with rubber spatula.
- Pour mixture over the crust and sprinkle top with remaining shredded coconut.
- Bake at 350°F for approximately 20 minutes or until the top starts to brown and the pineapple/coconut layer is firm.
- Set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator,
- Enjoy!
