Coconut Oreo Protein Pie Recipe
With some pre-planning and a little bit of effort, you can create a decadent dessert for your dinner guests that will bring rave reviews. Subtle coconut notes partner exquisitely with the dark chocolate crust and ganache. Serve each guest a piece… receive glowing compliments… and then tell your guests that it was chock full of veggies. Or not. Either way, your secret is safe with us. For more recipes and articles on life from Marci, check out her website at Steward Chicks.
***Filling Ingredients***
3 scoops Nuzest Just Fruit & Veg, Fresh Coconut
12 oz frozen cauliflower
1/2 cup pitted dates
1 can reduced fat coconut milk
1/2 cup coconut oil, melted
1/2 cup cashews
1/3 cup shredded, unsweetened coconut flakes
1 tablespoons alcohol free vanilla
***Crust Ingredients***
1 cup oats, gluten free if needed
1/2 cup shredded, unsweetened coconut flakes
1 tablespoon coconut oil
1 tablespoons alcohol free vanilla
1 cup dried plums/prunes
Pinch of salt
***Ganache Ingredients***
3 tablespoons coconut oil, melted
2 tablespoons cocoa powder
1 tablespoon coconut nectar, or liquid sweetener
2 teaspoons alcohol free vanilla
1. Thaw cauliflower on countertop until defrosted.
2. For crust, process oats in a food processor on high until coarsely ground. Add remaining ingredients and continue to process until ingredients completely combine. Continue pulsing until mixture begins to clump together and pull away from the side of the bowl.
3. Add crust mixture to a parchment lined springform pan. Firmly press crust into bottom of the pan, filling the base. Set aside while making filling.
4. For filling, add all ingredients to a high powered blender. Blend on high, using tamper as needed, until thoroughly combined and smooth (approximately 3 minutes).
5. Pour filling into prepared springform pan. Place in freezer for at least 3 hours to firm. Move to refrigerator 1-2 hours before serving.
6. When ready to serve, make ganache by adding all ingredients to a small bowl and stirring until smooth. Spread ganache over top of pie and let sit for 2 minutes to harden. Sprinkle with cacao nibs and shredded coconut flakes. Store leftovers in the refrigerator for up to 3 days.