Valentine’s Pili-Coco-Pastelito for 2

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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:

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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

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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….

Divine Organics Thai Organic Coconut Sugar Closeuppili-tortita-coconut-creamcoconut-cream

  • 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.

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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.

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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!

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