Yeilds: 2 Pies
Recipe by Elaina Love

INGREDIENTS

Crust:
2 1/4 cups dried coconut
2 1/4 cups dried walnuts
2 Tbsp melted virgin coconut oil
1/16 tsp. cayenne
1/8 tsp. mineral salt

Filling:
1 cup water
10 oz. flesh by weight or 2 ½ ripe avocados (medium-ish)
1/2 cup coconut milk from can (Thai kitchen)
1 cup coconut sugar or erythritol (keto)
3 Tbsp. soy lecithin
1 tsp. vanilla extract
20 drops Caramel Essence Medicine flower
1/2 tsp. mineral salt
1 cup cacao powder plus more if needed ( or 1/2 carob 1/2 cacao)
3/4 cup virgin coconut oil

MERINGUE TOPPING

4 Tbsp. agar-agar paste (recipe below)
1 cup coconut milk
1/2 cup water + 2 Tbsp. water
2 Tbsp. erythritol or 1 tsp. pure stevia powder
1/2 tsp. mineral salt
10 drops vanilla essence OR 1 1/2 tsp. vanilla extract
2 tsp. soy lecithin
1/2 cup virgin coconut oil – melted
2 Tbsp virgin coconut oil (in addition to above)

AGAR-AGAR PASTE
2 cup boiling hot water
2 Tbsp. agar-agar powder

INSTRUCTIONS

CRUST:
  1. Powder the coconut first in a dry blender.
  2. Puree everything in a food processor until smooth.
  3. Press into 2 glass pie plates.
  4. Freeze while making crème topping and filling.
FILLING:
  1. Blend all filling ingredients until smooth.
  2. Pour into the prepared crust and smooth out with a flat spatula. Put in the refrigerator or freezer to set up (1-2 hours).
  3. Once set, pipe the meringue on the pie using a pastry bag and the biggest star tip you can find.
  4. Top using a chocolate bar and a knife or peeler to make shavings.