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Cocoa and Coconut Iced Pie
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Raw peanuts3 cup
- Ripe banana8 unit(s)
- Golden Flaxseed4 tablespoon
- Cocoa Powder6 tablespoon
- Coconut oil8 tablespoon
- Shredded Coconut1 cup
- Demerara sugar4 tablespoon
- Cinnamon Powder1 dessert spoon
- Soak the peanuts in water for 12 hours, changing the water once during this period. This step is important to eliminate antinutrients
- Soak the flaxseed in 1/2 cup of water in the fridge overnight.
- Discard the peanut water and blend in the S blade processor until you get a flour
- Add 2 tbsp coconut oil, 2 tbsp sugar and 1/2 cup shredded coconut and process again until the dough comes together on one side of the food processor. It's a sign that you're ready
- Line the bottom of a 22cm springform pan with the dough. Reserve
- Blend the chopped bananas with the linseed, 2 tablespoons of coconut oil and the cinnamon powder in a blender.
- Place on top of the dough and place in the freezer for 2 hours.
- Make a syrup with 1/2 cup of water, 4 tablespoons of coconut oil, 2 tablespoons of demerara sugar. Bring to a boil until the oil melts, no need to boil.
- Pour over the dough and put it back in the freezer.
- Remove the pie from the freezer 30 minutes before serving, dust with cocoa powder and decorate with grated coconut.
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