This is the most surprising delicious and simple recipe from all the recipes we have presented. All you need is a high speed blender and a freezer will make the recipe successful.
Our Valentine’s Special:
Pili-Coco-Pastelitos for 2
Tiny pastries with fillings — “pastelito” to enjoy with your Valentine.
Prepare 2 small pie forms (4-inch): Grease with coconut oil the bottom and the sidewalls to remove the crust later easily from the form. Open a jar of DIVINE ORGANICS Pili Nut Butter, and stir up the Nut Butter to integrate the oil which collects on the top of the jar sometimes.
FOR THE CRUST
( 2 little crusts)
- 1 cup DIVINE ORGANICS Almond Flour (packed full cup)
- 2 TBSP Date Paste (Dates soaked and blended)
- 1 pinch of ROYAL HIMALAYAN Himalayan Salt
- 1 TBSP raw Coconut Flour (or replace with more Almond Flour)
- 1 TBSP DIVINE ORGANICS Raw Cacao Powder
- 1 TSP DIVINE ORGANICS Peruvian Maca Powder
- 1/2 Lemon Zest
- 1/2 TSP Cinnamon Powder
1.) Mix all the ingredients in a bowl.
2.) Divide the mixture into 2 parts and press the crust with your fingers gently into the two baking forms. Spread with a thin layer of Pili Nut Butter.
4.) Put into the fridge (or freezer) while you continue working on the fillings.
FOR THE COCONUT FILLING:
Use a fresh young Thai coconut, if you can buy one in your local health food or Asian store. We scraped out the coconut meat and blended it with a 1/4 of its water to a thick cream. This is more coconut filling than we would need for the cake, but you never really know how much cream you will get….
- 1 Young Thai Coconut
- 1/4 TSP ground Cinnamon
- 1/4 TSP ground Cardamon
- optional 1-2 TSP Sweetener of your choice, we normally skip it!
- 1 TBSP Irish Moss
1.) Prepare a thick coconut cream (from meat and coconut water)
2.) Add the cinnamon (and optional sweetener) and the Irish Moss Paste.
FOR THE PILI NUT FILLING:
- 1/2 cup DIVINE ORGANICS Raw Pili Nut Butter
- 2 TBSP Irish Moss
1.) If the Pili Nut Butter is too hard, melt it slowly in a Bain Marie, it will look like liquid thick chocolate.
2.) Add the Irish Moss.
ASSEMBLE THE CAKE:
1.) Remove the 2 pastelito crusts from the freezer or fridge and start layering the creams:
2.) Spread first the Coconut Cream and sprinkle with cinnamon — followed by the Pili Nut Cream — and another Coconut Cream layer and sprinkle with cinnamon.
3.) Put into the freezer for a good hour (or overnight)
FINISHING THE CAKE BEFORE SERVING:
Remove the pastelitos from the freezer and dip the bottom into hot water for a few seconds, the pastelitos will pop out easily. Spread the remaining Pili Nut Cream on and garnish with fresh fruits (our choice: raspberries, blackberries, blueberries and strawberries. We also melted a little more of the Pili Nut Butter and drizzled it over the pastelito (it looks and tastes like chocolate). Serve the leftover coconut cream in a separate small bowl (it is great for dipping in the berries).
(Option: skip the cacao in the crust and you have a chocolate free yet chocolate tasting desert without stimulants). Enjoy!