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• Replace ½ cup of the crust’s dates with raisins. These dried fruits will not stick together with the nuts as well as dates, so add agave nectar—start with 2 tablespoons, and add more as needed to hold things together.

• For a low-fat version, replace the almonds in the crust with raw buckwheat groats.

Tips and Tricks

The advantage of using eight-ounce containers for this recipe is that you do not need to wait for the pie to solidify enough to cut, as they are individual serving sizes. Either serve them right out of the container or, if you are looking for a more elegant presentation, gently pry the crust from the containers. This may take some practice.

If You Have More Time

If you are using the 9-inch piecrust, place the pie in the refrigerator for at least an hour so the filling can solidify enough to slice.

If you are using the 8-ounce containers, keep the crust in the freezer for up to 20 minutes to ensure an easy removal of the crust from the container.

COCONUT MACAROONS

Moist and tropical, this recipe calls for dried coconut because fresh is not so readily available in most places. If you have more time, be sure to go the extra step and top with chocolate. Below you’ll find both cooked and raw versions—both are scrumptious, so give them a try.

SERVES 6

1 cup shredded dried coconut

1 cup white spelt flour or whole wheat pastry flour

1 teaspoon baking powder

¼ cup agave nectar

1 teaspoon vanilla extract

¼ cup mashed banana

¼ cup coconut oil

1 teaspoon coconut extract (optional)

1. Preheat the oven to 375°F. Oil a baking sheet. Combine the first three ingredients in a large bowl and mix well. Combine the remaining ingredients in a separate bowl and whisk well. Add the wet to the dry and gently mix well.

2. Using a small scoop, create six mounds from the batter and place them on the prepared baking sheet. Bake until golden brown, about 12 minutes.

If You Have More Time

For chocolate macaroons, melt ¼ cup of vegan dark chocolate chips and 1 teaspoon of coconut oil or safflower oil in a double boiler. After the macaroons have cooled a bit, top them with the melted chocolate. Allow them to sit until the chocolate hardens. If you do not have a double boiler, see page 273 for the Tips and Tricks about the Chocolate Ganache Pie.

LIVE VERSION

MAKES 10 MACAROONS

1 cup macadamia nuts

1 cup shredded dried coconut

¼ cup agave nectar

¼ cup mashed banana

1. Place the macadamia nuts in a food processor and process until finely ground.

2. Add to a large bowl with the remaining ingredients and mix well. Use a small scoop to form ten macaroons. Refrigerate until ready to enjoy.

Variation

• For a chocolate macaroon, add ¼ cup of raw cacao powder to the mixture.

If You Have More Time

For best results, place the macaroons on a dehydrator tray and dehydrate at 115°F for 10 hours.

You can top these with a chocolate layer as well. Whisk ½ cup of raw cacao powder with 2-3 tablespoons of agave nectar and 3 tablespoons of coconut oil until smooth. Spread over the macaroons and refrigerate until solid, about 20 minutes.

Superfoods for Health

Abundant in tropical climates and a staple food for thousand of years, coconuts are one of our all-time favorite foods. The water from young coconuts is a true elixir, providing vitamins, minerals, and energizing electrolytes. Make sure to use high-quality organic coconut oil. When using dried (desiccated) coconut, use the sugar-free varieties.

FLOURLESS TRAIL MIX COOKIES

Let’s not split hairs here, this is a whole different take on cookies. First of all, they’re flourless; second, they are loaded with goodies. These cookies are a mystery of baking and they also fit into more categories than just dessert. You can eat these cookies for breakfast or as a bona fide snack. If you omit the chocolate or carob chips, add an equal amount of something else (such as currants, cranberries, or one of the other ingredients).

MAKES TWENTY-FOUR 3-INCH COOKIES

¼ cup pumpkin seeds

¼