Chocolate Decadence Pie (2.5)
RAW CRUST
1 Cup Raw Almonds (or Almond Meal/ Almond Flour)
1 Cup Raw Walnuts
2 dates
Process until smooth and press into pie shell. Refrigerate until ready.
FILLING:
2 Cups Raw Cashews, soak and drain (I like to soak in the blender for efficiency, then just add the rest of the ingredients)
1/2 Vanilla Bean
3/4 Cups 100% Pure Maple Syrup
1/2 Cup Raw Coconut Oil
1/2 Cup Alkaline Water
1/2 tsp. Sea Salt
1/2 Cup Organic Cocoa Powder
Blend all filling ingredients until smooth and spatula into pie crust. Freeze for 1 hour and then transfer to fridge.
OPTIONAL LAYER:
Melt 1/2 Cup Barney Butter (or your favorite almond butter) and 1/3 Cup Maple syrup and pour onto crust before adding chocolate layer.
OPTIONAL GARNISH: Barney Butter Cup
Melt some vegan chocolate chips (homemade recipe coming soon), put a layer into the bottom of a cupcake paper. Add a spoon of Barney Butter and another layer of melted chocolate. Freeze for 20 minutes and then transfer to fridge until ready to use. Remove paper before serving.
1 Cup Raw Almonds (or Almond Meal/ Almond Flour)
1 Cup Raw Walnuts
2 dates
Process until smooth and press into pie shell. Refrigerate until ready.
FILLING:
2 Cups Raw Cashews, soak and drain (I like to soak in the blender for efficiency, then just add the rest of the ingredients)
1/2 Vanilla Bean
3/4 Cups 100% Pure Maple Syrup
1/2 Cup Raw Coconut Oil
1/2 Cup Alkaline Water
1/2 tsp. Sea Salt
1/2 Cup Organic Cocoa Powder
Blend all filling ingredients until smooth and spatula into pie crust. Freeze for 1 hour and then transfer to fridge.
OPTIONAL LAYER:
Melt 1/2 Cup Barney Butter (or your favorite almond butter) and 1/3 Cup Maple syrup and pour onto crust before adding chocolate layer.
OPTIONAL GARNISH: Barney Butter Cup
Melt some vegan chocolate chips (homemade recipe coming soon), put a layer into the bottom of a cupcake paper. Add a spoon of Barney Butter and another layer of melted chocolate. Freeze for 20 minutes and then transfer to fridge until ready to use. Remove paper before serving.
