Creamy Cocoa-nut Cashew Pie

Weekends are for sweet treats, and our Creamy Cocoa-nut Cashew Pie is sure to please!   Inspired by nutritionfacts.org‘s Dr Gregger’s Birthday Cookies ‘n Cream Pie – this dreamy and decadent dessert is made with wholesome plant-based ingredients such as raw cashews, almonds, cocoa powder, coconut, and sweetened with the goodness of dates.

Give this recipe a try and you’ll be amazed at what you can do with simple plant-based ingredients.

Serves: 8-10
Prep time: 15 mins
Cool time: 2 hours

Ingredients:
CRUST:
1/4 cup cacao powder
1 cup medjool dates, pitted

1.5 cup almonds
1/2 cup coconut chips (we used Hungry Buddha Cheeky Chocolate coconut chips )
1/2 tsp sea salt

FILLING:
2 cups cashews
1 cup medjool dates, pitted
1/2 cup almond milk
1 Tbsp maple syrup

TOPPING:
1 Tbsp coconut chips (we used Hungry Buddha Cheeky Chocolate coconut chips )
Sprinkling of Sea Salt Flakes (such as Maldon)
Fresh strawberries as a garnish

Steps:

  • In your high powered blender (we used our Blendtec), combine all the “CRUST” ingredients, and pulse until crumbly and well combined.
  • Pour the crust mixture into a 12-inch pie dish, and press it firmly into the bottom and up onto the sides of the dish, to create the crust.
    • Alternate Option:  You could press the crust mixture into paper lined muffin moulds, to create “mini pies”
  • Place the crust into the freezer for 15 minutes to set, as you prepare the filling.
  • In your high powered blender, combine all the “FILLING” ingredients, and blend until very smooth and creamy.
  • Pour the filling mixture into the pie crust, and place in the freezer for 2 hours to set.
  • Remove the pie from the freezer 10 minutes prior to serving, and top with coconut chips and a sprinkling of sea salt flakes.
  • Garnish with strawberries or other fruit as desired.

Enjoy!

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Serves beautifully slightly frozen –  like an ice cream pie!  Or allow to thaw fully for a creamy custard-like consistency.

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This pie keeps well covered in the freezer.

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