Name: Vegan: No-Bake Matcha Coconut Cream Pie
Ingredients: 1 full fat coconut milk can; 1 Tbsp matcha powder (culinary grade or ceremonial); 1-2 Tbsp sweetener (raw honey or maple syrup); 2 tsp vanilla extract; 1/2 cup coconut flour; 1/2 cup unsweetened shredded coconut; 1/4 cup hemp seeds; 2 Tbsp coconut oil; 1 Tbsp sweetener (raw honey or maple syrup)

Description

This no-bake, dairy free sweet will be a summer favorite. Green matcha combines with creamy coconut and a touch of sweetness to be a cool treat.

Ingredients

Scale

1 full fat coconut milk can
1 Tbsp matcha powder (culinary grade or ceremonial)
1–2 Tbsp sweetener (raw honey or maple syrup)
2 tsp vanilla extract
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 cup hemp seeds
2 Tbsp coconut oil
1 Tbsp sweetener (raw honey or maple syrup)

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Instructions

Line a loaf pan (8×6) with parchment paper.
Mix crust ingredients together in a food processor: flour, coconut, seeds, oil and sweetener (last 5 ingredients listed above).
Dump the crust mixture into your lined loaf pan and using your hands, press the crust evenly on the bottom of the pan. You can stretch the crust to slightly come up on the long sides of the pan, but should keep it pretty flat.
Place the pan in the freezer while you make the filling.
To make the filling, blend the first 4 ingredients together (coconut milk, matcha, sweetener and vanilla) until you have a smooth mixture.
Take the pan out of the freezer and pour the filling over top. Spread evenly with a spatula. Add back into the freezer and let set for at least an hour.
When ready to serve, simply use the parchment paper to lift the pie out of the pan and slice in triangle pie slices after letting sit for 10 minutes or so to soften a bit. Optionally garnish with sifted matcha powder over top and flaked coconut on the edges. Serve!

Category: Dessert