Raw Chocolate Pie
Crust:
2 cups pecans
8 to 10 medjool dates, pitted
1 tablespoon virgin coconut oil
1 tablespoon cinnamon
1 pinch ground cardamom (optional)
Filling:
1 cup raw cashew butter
1 small avocado
½ cup + 2 tablespoons GF cocoa powder (Dagoba is GF)
½ cup raw agave nectar
½ cup barely melted coconut butter*
¼ cup water
1 tablespoon non-alcoholic vanilla
Place nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed. Press crust into the bottom of a 9.5-inch deep dish pie plate. Place into refrigerator to chill.
Place all ingredients for filling into food processor and process until smooth and creamy. Add a little more water for a thinner filling, one tablespoon at a time. (It will take longer to set if you do this). Note: if you do not like a strong chocolate flavor then start with less cocoa powder and gradually add more as your taste suggests.
Pour chocolate filling into pie plate. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours. Slice and serve with fresh berries if desired.
2 cups pecans
8 to 10 medjool dates, pitted
1 tablespoon virgin coconut oil
1 tablespoon cinnamon
1 pinch ground cardamom (optional)
Filling:
1 cup raw cashew butter
1 small avocado
½ cup + 2 tablespoons GF cocoa powder (Dagoba is GF)
½ cup raw agave nectar
½ cup barely melted coconut butter*
¼ cup water
1 tablespoon non-alcoholic vanilla
Place nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed. Press crust into the bottom of a 9.5-inch deep dish pie plate. Place into refrigerator to chill.
Place all ingredients for filling into food processor and process until smooth and creamy. Add a little more water for a thinner filling, one tablespoon at a time. (It will take longer to set if you do this). Note: if you do not like a strong chocolate flavor then start with less cocoa powder and gradually add more as your taste suggests.
Pour chocolate filling into pie plate. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours. Slice and serve with fresh berries if desired.
*Be sure to just barely warm the coconut butter on very low heat, it will quickly burn otherwise. Also, this is coconut butter, not coconut oil. Coconut butter is made from the whole coconut, flesh and oil.
Raspberry Sauce
½ cup water
2 tablespoons arrowroot powder
¼ cup agave nectar
1 cup fresh or frozen raspberries
1 to 2 teaspoon vanilla
Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot. Add the agave nectar and raspberries and heat over medium heat. Simmer until the sauce is translucent and the raspberries have broken down. I use a wire whisk to help with this. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
2 tablespoons arrowroot powder
¼ cup agave nectar
1 cup fresh or frozen raspberries
1 to 2 teaspoon vanilla
Place the water and arrowroot into a small saucepan and stir to dissolve the arrowroot. Add the agave nectar and raspberries and heat over medium heat. Simmer until the sauce is translucent and the raspberries have broken down. I use a wire whisk to help with this. Turn off heat and stir in vanilla. Let cool to room temperature before serving.
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