Pie in a Jar
Servings: 2 pies
Preparation Time: 15 minutes
Ingredients:
Base Filling
(makes about 4 servings)
- 1/2 cup cashews, soaked overnight and rinsed
- 1/2 cup plain yogurt
- 1 tablespoon Coconut Cream Concentrate
- 1 teaspoon vanilla extract
Blueberry Peach Pie
(1 serving)
- 1/4 cup pistachios
- 1 tablespoon coconut flakes
- 1 date (or 1 tablespoon raisins)
- 1 teaspoon coconut oil
- 2–3 tablespoons base filling
- 4 thin slices peaches
- 6–8 blueberries
- Dash cinnamon
- Dash ginger
- 1 teaspoon whipped coconut cream
Coconut Cream Pie
(1 serving)
- 1/4 cup almonds (or other nut)
- 1 tablespoon coconut flakes
- 1 date (or 1 tablespoon raisins)
- 1 teaspoon coconut oil
- 2–3 tablespoons base filling
- 1/4 cup toasted coconut flakes
- 2–3 tablespoons whipped coconut cream
Directions:
For base filling: In a blender, puree cashews, yogurt, coconut, and vanilla for about 4–5 minutes or until completely smooth. Refrigerate for about 2–3 hours before serving. Store any leftovers in fridge for up to 3 days.
For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date, and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger, and coconut cream. Seal and store in fridge until ready to serve.
For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date, and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Seal and store in fridge until ready to serve.
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
