Feel like something really chocolately with a huge dollop of cream?

This is rich and delicious in small doses – while the coconut cream is not strictly raw – as it comes out of a can – it is dairy free and is really good!

Ingredients:

For the pie crust…

1 cup pecans

1 cup walnuts

1 cup medjool dates, pitted

1/4 Tsp. sea salt

1/4 cup cacao powder

2 Tbsp. coconut oil, melted

1 Tbsp. agave nectar

Process the walnuts and pecans until fine.  Add the remaining ingredients and process until a dough forms.  You will need to stop and start the processor a couple of times as this becomes very heavy and doughy.

Press base into a pie dish and place in the freezer while you prepare the filling.

For the filling…

2 cups soaked cashews (4-6 hours)

1 cup cacao powder

1/4 Tsp. sea salt

1/2 cup melted cacao butter

2/3 cup of agave nectar

1/2 Tbsp. vanilla powder

Combine all ingredients – except the cacao butter in a food processor until lovely creamy and smooth.

Drizzle in the cacao butter while the motor is still running and combine.

Pour the filling onto the pie crust and replace in the freezer for 1-2 hours.

Creamy Coconut Cream…

1/2 can coconut cream – chilled overnight

1 Tsp. vanilla extract

1 Tbsp. agave nectar

Whip cream until thickened, add vanilla and agave and whip to combine.

Decorate your pie with the cream or serve to the side of each pie piece.

Pie is best further chilled for 4 to 6 hours.

Hmmmm….

Yummm… only a little piece for me though 🙂

Ally x