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This is a creamy coffee wonder of a pie. A little bit of effort is required but you can’t really go wrong as you are just putting everything together! You also need to either soak your cashews overnight or for about 8 hours. I only have a hand held blender so I soaked mine overnight to make ’em extra soft!

I was a bit nervous making it as you need to get your proportions right when getting something to set like a cheesecake. Also when a pie requires a lot of agar agar(seaweed) to set it it can go a bit jelly/jello like. I wanted rich and creamy not watery and wobbly! 🙂 My solution was extra coconut and half an avocado. It worked!!!

I love me my fair trade coffee so I had coffee with my Coconut Coffee Pie. I also made it quite coffee-ey so if you want a milder hit then use one spoon of coffee extract not two.

my tent collapsed and marked my pie top! :-(

my freezer tent collapsed and marked my pie top! 😦

You will need a 20cm or 7.5inch tart/pie tin. A hand blender or a fancier blender if you have one. Measures. A few bowls and a small saucepan!

No Bake Coconut Coffee Pie

The Base

  • One and a half cups of ground almonds
  • Half a cup of ground walnuts (approx. 80g whole nuts)
  • Quarter teaspoon of himalayan pink salt or good sea salt
  • One and a half dessertspoons of cacao powder
  • A teaspoon of vanilla powder/ bean paste that is low alcohol / one pod
  • Two dessertspoons organic coconut oil
  • A third of a teaspoon of almond extract
  • Four dessertspoons/ a quarter cup of maple syrup

The Topping

  • Half a cup of cashew pieces soaked overnight in a little water and non diary milk. Just enough to cover the nuts.
  • 300g/ approx. 330ml of Coyo Coconut yoghurt*
  • One teaspoons of organic coconut oil
  • Optional: Two dessertspoons of the cream from the top of a can of coconut milk
  • A full teaspoon of vanilla powder/ bean paste/ pod
  • Half an avocado blended with a spoon of the milk that the cashews were soaked in.
  • Two teaspoons of lemon juice also blended with the avocado
  • Four dessertspoons of raw dark agave
  • Four dessertspoons of maple syrup
  • Three quarters of a cup coffee- I made drip coffee
  • Two teaspoons of coconut oil
  • Two teaspoons of coffee extract
  • One teaspoon of agar agar powder
  • Optional: A teaspoon of desiccated/ shredded coconut for decoration

*This coconut yogurt is really set- almost as set as a soft cream cheese. You could use a vegan cream cheese- make sure it is unsweetened or if you have a good blender fresh coconut meat instead!

The making of the pie!

The base is really easy. The only bit that requires work is blending the walnuts! My coffee grinder did okay once I chopped them a bit first!

Mash your coconut oil and almond extract together, if using vanilla bean paste add it now. Mash in your maple syrup.

In another bowl dump in your ground almonds and walnuts. Press out any major lumps. Add the cacao powder, salt and vanilla powder. Stir it all together so it is all one colour.

Put the dry ingredients into the oil mix. Start by mixing it with your spoon, pressing so the oil is taken up by the dry. You will need to get in there with your hands, as you go past stirring and into pressing everything together! It should form a ball of dough, like  biscuit/ cookie dough. See the pic.

Press in pie base

Press in pie base

Grab your pie/tart tin/pan!! So many options!! Rub it with some coconut oil to prevent sticking. If using a spring form pan line it with some greaseproof paper.

Now press in your pie base. Make sure to do it evenly. Wow betide the uneven base!! Now cover it up with paper or cling-film and stick it in the freezer.

The pie topping is where extra bowls and the saucepan come in to use.

Put on a pot of drip coffee. So that you can have a cup too! Or brew a moka pot that makes a proper cupful.

First: Grab your bowl of soaked cashews and strain most of the milky water off them. Keep the milky water for helping to blend the avocado later.

blended cashews

blended cashews

Add in the teaspoon of coconut oil. Add the vanilla powder/paste/pod and the two dessertspoons of cream from the top of a can of coconut milk. (I was making a curry for dinner so used the rest of it in that)

Now blend it all together. My little hand held blender did a pretty good job of these. I am sure a more powerful one would blend them to a cream which would be lovely. Set aside while you get on with the rest.

In another bowl get your half an avocado and blend it with a dessertspoon of your milky water from the cashews and two teaspoons of lemon juice. Add this to the cashew mix and mix or blend everything together.

Plus green goody avocado

Plus green goody avocado

Now gently fold in your coconut yoghurt. I did not blend again as I did not want to knock the air out of the yogurt. If you are using vegan cream cheese it would be fine to blend. You will have to blend it if your using fresh coconut meat.

Nearly there!! Put a small saucepan on to a medium high heat. Pour your three quarters of a cup of coffee into this and add in the coffee extract, agave and maple syrup. Sprinkle in your teaspoon of agar agar powder. Bring it all to a rolling boil while making sure to stir pretty consistently. Reduce the heat so it stops boiling and let it cook for another four or five minutes, making sure to stir so all the agar does not end up on the base. Stir in two teaspoons of coconut oil.

Take your base out of the freezer so it is ready to go. Lay it on top of a big square of greaseproof, cling-film or foil. This is so afterwards you can make a tent of it, that will cover the pie but not touch and mark the pie while it sets.

Take your saucepan off the heat. From a height (so the air cools it a little on the way down) pour the coffee mixture into your coconut etc mix. Make sure to gently stir at the same time. Pour the mixture on top of your pie base. Make your tent roof like structure. Hopefully a better job than mine, ‘cos mine collapsed overnight and made the top look like a coffee lake! Though I left mine to set overnight, partially so I was not tempted to stick a finger in it, it would probably be set in a few hours. I also store the pie in the freezer as it is lovely served cold and helps it last. This would also be lovely done as little ramekins or jars so you could serve individual desserts. I sprinkled mine with a little desiccated/ shredded coconut for decoration. Ta Da! Pie!

So TaDa! Here is the picture again. Xs Aissa

my tent collapsed and marked my pie top! :-(