Temperature: 350° F

Ingredients

Instructions

1. CRUST: Cut the vegan butter and shortening into about ½â?? pieces and chill in the freezer for about 10 minutes. Place macadamia nuts into a food processor and pulse about 8 to 10 times or until coarsely chopped. Add flour, sugar and salt and pulse about 3 times, then add butter and shortening and pulse about 10 times or until crumbly. Add 3 to 6 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Form dough into about a 6â?? diameter disk and place in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350°F. Roll out dough about 1/8â?? thick and press into a lightly greased 9â?? Emile Henry pie dish. Dock bottom with a fork, then line with parchment paper and fill with pie weights. Bake for 24 to 28 minutes or until browned. Cool completely.
2. CHOCOLATE COATING FOR CRUST: Combine the 74% chocolate and 1 tbsp buttery spread in a small saucepan over medium-low heat. Stir constantly until about half the chocolate is melted, then remove from heat and continue stirring until all the chocolate is melted and the mixture is smooth. Using a pastry brush, spread melted chocolate in a thin layer over the bottom and sides of the cooled crust. Refrigerate for at least 15 minutes before filling.
3. CHOCOLATE COCONUT CREAM FILLING: Place contents of two 13.5 oz. cans of coconut milk (less 4 tbsp; reserve in a separate container for dissolving arrowroot) and 6 oz. water in a small saucepot. Whisk in agar-agar powder and let stand for 20 minutes at room temperature. Bring the mixture to a boil over medium-high heat stirring continuously, then reduce to medium-low heat and simmer for about 10 minutes, stirring frequently.
4. In a separate small bowl, mix arrowroot starch with 4 tbsp of coconut milk and 4 tbsp water until dissolved, then add this mixture and the sugar to the saucepot and continue stirring for 1 to 2 more minutes or until smooth. Remove from heat and add chocolate pieces, vanilla extract and salt and stir until chocolate is melted, about 3 minutes. Pass through a fine mesh strainer. Cover tightly and refrigerate for at least 2 hours, then place solidified mixture into a food processor and process for 2 minutes or until smooth, scraping down sides as needed. Fold in untoasted shredded coconut. Store in an airtight container in the refrigerator. Can be made up to 1 day in advance.
5. GARNISH: Place the contents of one box of Soyatoo vegan cream into a chilled stand mixer bowl with a chilled whisk attachment. Whip about 5 to 6 minutes on high or until light and fluffly, scraping down sides as needed. Add 3 tbsp powdered sugar and vanilla extract and whip 2 to 3 more minutes on high until well incorporated, scraping down sides as needed.
6. ASSEMBLY: Evenly spread the chilled chocolate coconut cream into the chocolate coated crust. Drizzle with melted chocolate and sprinkle toasted shredded coconut all over the pie. Pipe decorative whipped cream rosettes around the edges. Chill at least 20 minutes before serving.