Coconut-Caramel-Macadamia Nut Chocolate Pie Recipe
Photo: Heather Christo
Serves 12
For the coconut-macadamia nut crust:14 ounces shredded, sweetened coconut
1 cup toasted macadamia nuts
Pinch kosher salt
1/4 cup coconut oil
For the coconut-chocolate ganache: 1 1/2 cups unsweetened coconut cream
1 cup unsweetened, shredded coconut
12 ounces vegan dark chocolate, chips or chopped
For the vanilla coconut caramel: 1 cup beet sugar (or organic cane sugar)
2 Tbsp. coconut oil
3/4 cup unsweetened coconut cream
1 Tbsp. vanilla extract (or vanilla-bean paste)
For the chocolate topping: 6 ounces vegan dark chocolate, chips or chopped
1 Tbsp. coconut oil
Toasted macadamia nuts, shredded coconut, flaked coconut and sea salt, for garnish
Directions
Make the coconut crust: Preheat oven to 350°. In the bowl of a food processor, combine the coconut, nuts, salt and coconut oil and pulse until you have a crumb that holds tight when you pinch it together. Spray a pie plate with coconut-oil spray and press the coconut mixture into the pie plate. Press down firmly (I use a measuring cup to firmly pack) and evenly, leaving a crust around the edges.
Use foil to create a collar for the edges, then place in the oven for 15 minutes. Remove the collar and bake another 5 minutes until golden. Remove from the oven and set out to cool on a cooling rack.
Make the chocolate-coconut ganache: In a sauce pan, heat the coconut cream over medium-high heat. Stir in the coconut and bring to a simmer. Turn the heat off and add the chocolate to the coconut cream and whisk until smooth; take off the heat to cool. Whisk and let the ganache thicken up, then pour into the cooked crust. Let the ganache set up and cool, about 30 minutes.
Make the Vanilla Caramel: In a heavy saucepan over medium-high heat, melt the sugar. Stir gently, until the sugar is mostly melted, then turn the heat to lowest and add the coconut oil and whisk in the cream and the vanilla. If the sugar seizes up, turn the heat to medium and stir consistently until the sugar has melted back into the caramel and it is smooth and thick. This can take 5 to 8 minutes, so be patient!
Pour the caramel over the top of the set-up ganache. Let the caramel cool and set up, about 15 minutes.
Ingredients
For the coconut-macadamia nut crust:
For the coconut-chocolate ganache:
For the vanilla coconut caramel:
For the chocolate topping:
Directions
Make the coconut crust: Preheat oven to 350°. In the bowl of a food processor, combine the coconut, nuts, salt and coconut oil and pulse until you have a crumb that holds tight when you pinch it together. Spray a pie plate with coconut-oil spray and press the coconut mixture into the pie plate. Press down firmly (I use a measuring cup to firmly pack) and evenly, leaving a crust around the edges.
Use foil to create a collar for the edges, then place in the oven for 15 minutes. Remove the collar and bake another 5 minutes until golden. Remove from the oven and set out to cool on a cooling rack.
Make the chocolate-coconut ganache: In a sauce pan, heat the coconut cream over medium-high heat. Stir in the coconut and bring to a simmer. Turn the heat off and add the chocolate to the coconut cream and whisk until smooth; take off the heat to cool. Whisk and let the ganache thicken up, then pour into the cooked crust. Let the ganache set up and cool, about 30 minutes.
Make the Vanilla Caramel: In a heavy saucepan over medium-high heat, melt the sugar. Stir gently, until the sugar is mostly melted, then turn the heat to lowest and add the coconut oil and whisk in the cream and the vanilla. If the sugar seizes up, turn the heat to medium and stir consistently until the sugar has melted back into the caramel and it is smooth and thick. This can take 5 to 8 minutes, so be patient!
Pour the caramel over the top of the set-up ganache. Let the caramel cool and set up, about 15 minutes.
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