Can I substitute the macadamia nuts in the crust?

While macadamia nuts provide a unique richness, you could experiment with other nuts like cashews or almonds, though the flavor and texture will vary.

What is the purpose of chilling the pie before serving?

Chilling is crucial for this raw pie as it allows the coconut oil in the chocolate and coconut cream layers to firm up, setting the pie and making it sliceable.

Do I need special young coconuts for the cream topping?

Yes, the recipe specifically calls for the meat from two whole young coconuts to achieve the desired smooth, creamy texture for the topping.

How should I store leftover Raw Strawberry Chocolate Coconut Pie?

Store any leftover pie slices in an airtight container in the refrigerator, where they will remain fresh and firm for several days.

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Raw Strawberry Chocolate Coconut Pie
[Vegan]

M@ By: Marquis Matson @realrawkitchen

Author Bio

I am the girl in the Real Raw Kitchen. I'm mostly silly, extremely ambitious, and a... Read More

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A slice of Raw Strawberry Chocolate Coconut Pie, showing macadamia crust, dark chocolate, fresh strawberries, and creamy coconut topping.

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Raw Strawberry Chocolate Coconut Pie [Vegan]

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My favorite desserts almost always come from combining my favorite parts of other desserts. To start, I was filling inspired by the coconuts I had sitting in my fridge. From there I started dreaming up what could be paired with it. And then this was born. I combined a light... Read More

Ingredients You Need for Raw Strawberry Chocolate Coconut Pie [Vegan]

Macadamia crust

1 cup macadamia nuts
2 cups shredded dry coconut
2 T coconut oil
3-4 T maple syrup

Chocolate layer

1/2 cup maple syrup
3/4 cup cacao powder
1/3 cup coconut oil
1/4 cup water, added slowly

Strawberries

5-10 strawberries, de-stemmed and sliced

Coconut cream topping

2 whole young coconuts, meat only
½ cup coconut oil
1/4 cup maple syrup
coconut water (if needed)
2 grinds of sea salt
½ tsp Vanilla Extract (or seeds from 1/2 vanilla bean)

Optional toppings

1 can coconut milk (in the fridge overnight)
1 cup coconut flakes

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How to Prepare Raw Strawberry Chocolate Coconut Pie [Vegan]

Process your crust ingredients in a food processor until sticky but still chunky. Dump onto your pan (I used a tart pan) and press down until firm. It should be crumbly but also sticky enough to hold. Set aside on the counter.
For the chocolate layer, blend all ingredients in a food processor until smooth, adding water slowly as needed (don't over water). Spread on top of the crust and put in the fridge for an hour (or so) until set.
Slice all your strawberries and layer them over the chocolate layer. Any leftovers can be folded into the coconut cream topping.
Blend the ingredients in a blender until smooth. ( ... add coconut water if needed, 1 T at a time) Pour filling into a bowl and fold in the remaining strawberry slices. Pour over the chocolate and smooth out.
Leave the can in the fridge overnight. The next day open the can and scoop out the hardened cream. Leave the liquid for another use. I mixed the cream in a KitchenAid mixer with a couple tablespoons of maple syrup and an 1/8th of a teaspoon of seeds from a vanilla bean. Spread over the top of the pie and sprinkle the flakes over the top.
Let the whole pie chill until you're ready to serve.