This delicious pie is easy to make, and super creamy with a real nice crumbly crust. When I originally posted this recipe back in August of 2009, I used my blender since my food processor at the time was broken. You can easily improvise by grinding the nuts for the crust in a coffee grinder, and then mixing it by hand. The filling can easily be made in a blender. However you choose I’m sure you will enjoy the pie!
Pie Crust.
Ingredients:
1 cup dried raw walnuts
1 cup dried raw hazelnuts
1 cup well-packed pitted dates
2 T raw cacao nibs
1 1/2 tsp pink Himalayan salt
1 T agave nectar
Preparation:
Combine nuts, nibs, and salt in food processor. Mix well until crumbly. Add dates and agave. Mix until sticky and crumbly. Press into glass pie pan or similar. Set aside in freezer until pie mix is ready to fill.
Cacao Coconut-Cream Mix.
Ingredients:
1 1/2 cups young Thai coconut meat (about 2 coconuts)
1 T raw coconut oil
1/3 cup raw cacao powder
1 T mesquite powder
dash ground cinnamon
dash ground cayenne
1 tsp non-alcoholic vanilla extract
2 T agave nectar
1 cup purified water (more or less)
Preparation:
Combine all ingredients in blender, except water. Blend on high, slowly adding water until mixture is smooth, light, and fluffy. Remove from blender and set aside in the refrigerator inside a mixing bowl.
Cacao Cashew-Cream Mix.
Ingredients:
1 cup soaked raw cashews
3 T agave nectar
1 T coconut butter
1 T raw honey
1/4 cup cacao powder
1/2 cup purified water (more or less)
Extras:
1/4 cup goji berries
1/4 cup raw cacao nibs
1/3 cup prepared buckwheat berries
Preparation:
Combine all ingredients except water in a food processor or high speed blender. Mix on high until well blended and creamy, adding water a little at a time to help with consistency. Pour in bowl. Fold in the Cacao Coconut-Cream mixture, and add the extras (gojis, nibs, and berries). Mix well – but don’t over mix to keep a fluffy, creamy consistency.
Pie Preparation:
Pour pie filling on top of pie crust, and spread evenly. Cover with saran wrap and freeze for at least one hour before serving. Keep in freezer or refrigerator.
Vega-Riffic Recipes 