Submitted by Andrea Rayne
I loosely followed this recipe online -
You’ll want to soak your cashews overnight. It’s probably not necessary, but I wanted my pie to be extra creamy.
Combine the dates, coconut & oats in a food processor and blend for 1-2 mins. Then add in the macadamia nuts, coconut oil & salt. Make sure everything is finely chopped/combined. The mixture should be a thick paste and stick together when you press it into your pan or mold.
Drain the cashews and add everything EXCEPT matcha to a high-speed blender for 2-3 minutes. I typically add the cashews, lime, nut milk & coconut cream to get the mixture smooth and then add in the remaining ingredients. I also taste as I go and adjust to find the perfect sweetness to tartness. Squeeze in more lime or add a bit more maple/honey depending on taste preference. Pour ⅔ -¾ of the mixture onto your crust. Blend the remaining cashew mix with matcha (we love https://lakaliving.com/products/mama-matcha-3-month-supply) until smooth and creamy. Pour dollops of matcha mix onto the top of the plain cashew mix and drag a toothpick or chopstick through to create the swirl look.
Top with edible flowers, matcha sprinkles, thin citrus slices, lime zest, bee pollen (Kauai Nectar is our go-to - fresh is best), moringa leaves, or coconut. Keep it simple and don’t overthink it - make art and have fun with it. Before you know it, you’ll have a dessert almost too pretty to eat.
Allow everything to set up for at least 12 hours in the freezer or 24 hours in the fridge.
½ cup Shredded Coconut
½ cup pitted dates
¼ cup coconut oil
½ cup oats
¼ cup macadamia nuts (could substitute another nut)
½ tsp salt
3 cups cashews (soaked)
2 Tahitian limes (juiced)
1 can coconut cream (I used this brand* Nature’s Charm)
½ cup coconut oil
⅓ cup maple syrup (to taste)
¼ cup honey (to taste)
¼ cup shredded coconut
½ cup macadamia nut milk
1 tsp vanilla extract
3 tsp Laka matcha (more if you want a stronger matcha flavor)