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Submitted by Andrea Rayne
Kauai, Hi

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 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)


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