2017 · Cakes · Cakes, Sweet Breads & Cupcakes · Dessert · quick&easy · Summer · Sweet Treats · vegetarian

Creamy RAW Coconut Pies

The dog days of summer …. no energy; too hot; in need of cool food and inspiration?

These creamy, cool and raw (that’s right – no cooking!!!) coconut creme pies are precisely what you need. Now!

Three pies. Three flavours. Play around with the recipe and create your own favourites – raspberries, strawberries, chocolate, coffee ~ hmm, the possibilities are endless.



Creamy Coconut Pies

Allergens: nuts

Servings: 3

By: gfchopstix

Prep time: 20 minutes

Fridge time: 2 hours – 24 hours



For the Base:

  • 1/2 cup of raw walnuts
  • 1/4 cup of medjool dates
  • 1/4 cup of boiled water
  • A pinch of ground cinnamon and sea salt
  • 1 teaspoon of honey
  • A little filtered water


  • 1 carton of coconut milk 200ml (refrigerated overnight)

Peanut Butter filling:

Add: 1 tablespoon of peanut butter and blend until smooth

Blueberry Filling:

Add: 1 teaspoon of blueberry jam and 2 tablespoons of dried blueberries


Add: 1 teaspoon of honey and 1 teaspoon of vanilla essence



  1. Chop dates and place into a bowl. Cover with boiled water and set aside
  2. Place walnuts into a blender and pulse for a few seconds
  3. Once the dates are soft,  place  into the blender
  4. Add the sea salt, cinnamon and honey
  5. Blend until smooth – if too thick, add a little water (a teaspoon at a time)
  6. This will form a paste – it should not be too thin. If able to roll into a ball, then the consistency is correct
  7. Remove from the blender and spoon into small ovenproof  pie dishes or one medium sized dish and press down
  8. Cut open the carton of coconut milk
  9. Place into a cold bowl
  10. Beat until light and fluffy
  11. Divide into three equal portions, in 3 separate bowls
  12. Add the fillings of choice (see above)
  13. Refrigerate for 2 hours to overnight to set
  14. To serve, remove from fridge and gently, using a spatula, ease the pie out of the dish
  15. Enjoy!



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