- 1 cup pistachios
- 1 1/2 cups shredded, dried coconut
- 1/8 teaspoon sea salt
- 8 soft medjool dates, pitted and chopped
- 1 1/2 cups raw cashew pieces (preferably soaked overnight)
- 1/4 cup coconut water
- 1/4 cup lime juice
- 2 Tbsp lime zest
- 2 cups fresh young coconut meat (or additional soaked cashews if not available)
- 1/4 cup plus 2 Tbsp raw agave nectar or raw honey
- 1 teaspoons vanilla and seeds of a vanilla bean
- 1/2 cup coconut oil (warmed to liquid)
- 1/3 cup raw cacao powder
- 2 cups pomegranate seeds
Line two 4 inch pie or tart pans, lined with plastic wrap to make removal easier. To prepare the crust, process pistachios, coconut and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.
To make the cream, combine the cashews, coconut water, lime juice and zest, coconut meat, agave nectar and vanilla and process until smooth. With the motor running, slowly pour in the coconut oil and process for another minute until blended (it allows it to be evenly distributed. If the mixture starts to look clumpy, it means it has separated, just warm it slightly and reblend until smooth). Remove 1/3 of the mixture and set aside in a bowl. Blend the remaining 2/3 of the mixture with 1/3 cup cacao powder until well blended, then scrape into a bowl and stir in 1 cup pomegranate seeds. Pour the chocolate mixture into the crusts and set aside in the freezer to set, about an hour. Also, place the bowl of plain lime cream in the freezer for about 30 minutes until the consistency of whipped cream, once this is reached, place in the fridge until the pie filling is ready. Once the pies have set, cover the tops with the remaining pomegranate seeds. Place the lime cream in a pastry bag, and pipe around the edges of the pies. Store leftover pies in the fridge.