SunGold Kiwi Silk Pie

Disclaimer: I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.

We don’t eat enough kiwis. That’s a collective we because I hardly see anyone pulling a kiwi out of their lunchbox or popping a bag of kiwis into their shopping cart. Is it because we don’t know what to do with them? Or are afraid of their fuzz? Or don’t know how healthy they are?

Let’s remedy this situation:

• Kiwis are a great portable snack because they don’t have to be peeled. Just cut and scoop! They also make a great pie ;)
• Zespri SunGold kiwifruit are fuzz-free! That’s right – they’re bald. No hair. They’re also yellow inside. Surprise!
• 2 SunGold kiwis have a whopping three times more vitamin C than an orange and as much potassium as a banana. Holla!

This beautiful, golden, tropical fruit is begging for a higher purpose. Sure, it loves to be enjoyed no matter what, but it dreams of being the star of a luscious (and stealthily nutritious) pie with chocolate, whipped coconut cream and a nutty crust.

I’m here to make dreams come true.

This pie is not only packed with micronutrients, antioxidant-rich chocolate and healthful fats, but it is also vegan and gluten-free so everyone is welcome at this party.

SunGold Kiwi Silk Pie

Vegan, Gluten-Free 

Makes 8 Servings

Ingredients

4 Zespri SunGold Kiwifruit

Crust:

1 cup gluten-free oat flour

1 cup almond flour or almond meal

1/4 cup melted coconut oil

3 Tbsp maple syrup

1/4 tsp sea salt

Vegan Chocolate Filling:

1/3 cup coconut milk

1/2 cup dairy-free chocolate chips

5oz soft tofu, drained

1/4 cup cocoa powder (dutch processed preferred; I use Guittard)

1/4 cup maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

Coconut Whipped Cream:

14 oz can coconut cream, chilled in refrigerator for 2 hours or overnight

1 tsp vanilla extract

1 Tbsp maple syrup

Directions

Peel and thinly slice kiwifruit and set aside.

Preheat oven to 350°F. Grease a standard pie or tart pan.

Add oat flour, almond flour, coconut oil, maple syrup and sea salt to a food processor and pulse until well combined. Transfer crust dough into pie pan and press evenly into the bottom and sides. Place in the oven and bake for 15-20 minutes or until turning golden. Set aside to cool.

Combine coconut milk and chocolate chips in a microwave safe bowl. Microwave on 50% power in 20 second increments, stirring in between, until melted. Add mixture to a blender along with the tofu, cocoa powder, maple syrup, vanilla and salt. Blend until completely smooth.

Pour chocolate filling into the cooled pie crust, cover with plastic wrap and chill until firm.

Top the pie with the kiwi slices.

Add the coconut cream, vanilla and maple syrup to a standing mixer and whip on medium speed for about 20 seconds. Spread around edges of the pie.

Sprinkle with cocoa powder and serve.