Carob-Cacao Cream Pie

This pie recipe is quite similar to a few pies I have posted in the past. However, the emphasis is on the use of carob, and a few other variations. This pie is quite sweet, so a little goes a long way! I hope you like it. 🙂

Crust.
Ingredients:
1/2 cup raw walnuts
1/2 cup raw pecans
1 cup raw almonds
1 tsp pink Himalayan salt
1-1 1/2 T raw agave nectar
1T raw carob powder
1T raw cacao powder

Preparation:
Grind nuts into almost a powder in a food processor. Add remaining ingredients and mix well. Press into a cheesecake spring-form pan and place in the freezer for about 1/2 to 1 hour. Prepare filling.

Coconut Cream Filling.
Ingredients:
Flesh of two young Thai coconuts (about 1-1 1/2 cups)
1T coconut oil
1T raw mesquite powder
1/3 cup raw carob powder
1/4 cup raw cacao powder
1 tsp organic vanilla extract (non alcoholic)
1 tsp ground cinnamon
2-3 T raw agave nectar
1-1 1/2 cup coconut water

Preparation:
Combine all ingredients (except coconut water) in a food processor or high-speed blender. Process until smooth and creamy, adding the coconut water a little at a time to help with the desired consistency. Pour in a bowl and set in the refrigerator until pie is ready to assemble. Start cashew cream filling.

Cashew Cream Filling.
Ingredients:
1 cup raw cashews (soaked for at least 1 hour)
1/4 cup raw pine nuts (soaked for at least 1 hour)
1T raw honey
1T coconut butter
3T raw carob powder
1/4 cup raw cacao powder
3-4T raw agave nectar
1/2-1/3 cup coconut water
1 tsp pink Himalayan salt

Preparation:
Process nuts in a food processor until smooth. Add remaining ingredients, except coconut water. Mix well, adding coconut water a little at a time for desired consistency. Result should be creamy and smooth, and thick. Time to assemble pie.

Pie Assembly.
Ingredient:
1/2 cup raw carob chips

Preparation:
Remove pie crust from freezer. Sprinkle 1/3 of the carob chips over the crust. Spread the cashew cream over the top. Sprinkle 1/3 of the carob chips over the cream. Pour the coconut cream over the top and lightly stir into the cashew cream making zigzags. Sprinkle remaining carob chips over the top. Cover with saran wrap and freeze for about 1-2 hours or more. Ready to serve.