Posted in Dessert, Recipes

Organic Raw Almond Coconut Pie

Written by Emma Morris on July 15, 2011 with 4 Comments

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  • Prep Time: 30 min
  • Cook Time: 24hrs
  • Difficulty: Medium
  • Servings: 10

organic raw almond coconut pieRaw! Delicious! And full of flavor! Your taste buds and body will thank you with the combined flavor and amazing healing properties. Sweet strawberry sauce and the rich almond coconut filling, what more could you ask for?


Sauce Ingredients:

  • 1 cup organic frozen strawberries
  • 3 tablespoons organic raw agave
  • Water

Crust Ingredients:

  • 1 ½ cups organic shredded coconut
  • 1 ¼ organic almond flour
  • ¼ teaspoon salt
  • ¼ teaspoon organic raw agave
  • ¼ cup organic coconut oil, melted

Filling Ingredients:

  • 1 ½ organic raw almonds, soaked overnight in water
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • ¼ cup plus 2 tablespoons organic raw agave
  • ¼ cup plus 2 tablespoons organic coconut oil, melted
  • ¼ cup water


  1. Sauce: Blend the strawberries, agave, and extract; add just enough water to thin to sauce consistency
  2. Crust: Mix all ingredients together in a food processor. Press into a 9 inch tart pan, and then dehydrate for 24 hours on convection at 120 degrees. Chill crust in the freezer at least 15 minutes or until ready to fill.
  3. Filling: Blend all ingredients in a Vita-Mix until very smooth. Fill crusts and chill in freezer overnight.
  4. Assembly: Pour a small pool of sauce on a plate and top with a slice of pie, then drizzle some sauce over the top and enjoy!

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There are currently 4 Comments on Organic Raw Almond Coconut Pie. Perhaps you would like to add one of your own?

  1. This sounded really great until it said “dehydrate for 24 hours”. There must be an easier way or different ingredients to get a similar result!!!!! Dehydrating takes a dehydrator or willingness to put into an oven for a long time — too much effort for so little results. I’ve created wonderful crusts with almonds and dates in a food processor for example.

    • An oven on at low temp is easy without a dehydrator. If you have to leave you turn it off and when you return turn it back on and go about your business. Use a timer to alert you when it’s done. During the summer you can use the sun to dehydrate the crust as well, (tomatoes and fruits and more too in the sun.)

  2. With the coconut oil in there, you shouldn’t have to dehydrate. If you want a crispy crust is where dehydrating is required. Otherwise just add a little less coconut oil and maybe some coconut crystals instead of the agave to sweeten it up. If you’re freezing it the crust will harden and stay together without dehydrating.

  3. In the Filling Ingredients, it says “1 ½ organic raw almonds, soaked overnight in water” is that cups, lbs? Thanks!

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