Raw Chocolate Cream Pie with Vanilla Maca Layer
TIME: 1 HR 30 MINS | SERVINGS: 8-10
CRUST INGREDIENTS:
2 cups walnuts
1 cup pitted dates
1/2 cup coconut flakes
1/4 cup raw cacao powder
1/4 teaspoon sea salt
VANILLA-MACA LAYER INGREDIENTS:
Flesh of 2 young coconuts
1 frozen banana
1/2 cup cashews (soaked for 1 hour/drained)
2 tablespoons coconut oil
2 tablespoons honey or maple syrup
1 tablespoon maca powder
1 tablespoon vanilla extract
1/4 teaspoon ground vanilla bean (optional)
CHOCOLATE CREAM LAYER INGREDIENTS:
2 cups cashews (soaked for 1 hour/drained)
2 ripe avocados
1 cup coconut water from the young coconuts
1/2 cup raw cacao powder
1/2 cup honey or maple syrup
1/4 cup coconut oil
1 tablespoon vanilla extract
1/4 teaspoon sea salt
INSTRUCTIONS:
Add walnuts, dates, and coconut flakes to a food processor and process until you have an even mixture.
Add cacao and sea salt and continue processing until you create a dough-like consistency.
Press the dough into a 9 inch spring-form pan or pie pan until you have an even layer of crust, going up the sides as well.
Chill in the freezer while making the next layer.
Make the vanilla-maca layer by combining all ingredients into a high-powered blender (Vitamix) and blend until perfectly smooth.
Pour into crust and return to the freezer while making the next layer.
Combine all ingredients for the chocolate cream layer into the high-powered blender and blend until smooth (Due to the higher amount of cashews in this layer it can be helpful to blend them first with the coconut water to make a cashew cream and then follow up with the rest of the ingredients to prevent any unwanted chunks or texture).
Check that the vanilla-maca layer is firm enough to pour over and carefully spoon on the chocolate cream layer, filling the crust and smoothing it out with a spatula or a good "wiggle".
Freeze for at least an hour and defrost for 20 minutes prior to serving. Return any leftovers to the refrigerator or freezer for longer storage.
Raw Chocolate Cream Pie with Vanilla Maca Layer
INGREDIENTS
- 2 cups walnuts
- 1 cup pitted dates
- 1/2 cup coconut flakes
- 1/4 cup raw cacao powder
- 1/4 teaspoon sea salt
- Flesh of 2 young coconuts
- 1 frozen banana
- 1/2 cup cashews (soaked for 1 hour/drained)
- 2 tablespoons coconut oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon maca powder
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground vanilla bean (optional)
- 2 cups cashews (soaked for 1 hour/drained)
- 2 ripe avocados
- 1 cup coconut water from the young coconuts
- 1/2 cup raw cacao powder
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
INSTRUCTIONS
- Add walnuts, dates, and coconut flakes to a food processor and process until you have an even mixture.
- Add cacao and sea salt and continue processing until you create a dough-like consistency.
- Press the dough into a 9 inch spring-form pan or pie pan until you have an even layer of crust, going up the sides as well.
- Chill in the freezer while making the next layer.
- Make the vanilla-maca layer by combining all ingredients into a high-powered blender (Vitamix) and blend until perfectly smooth.
- Pour into crust and return to the freezer while making the next layer.
- Combine all ingredients for the chocolate cream layer into the high-powered blender and blend until smooth (Due to the higher amount of cashews in this layer it can be helpful to blend them first with the coconut water to make a cashew cream and then follow up with the rest of the ingredients to prevent any unwanted chunks or texture).
- Check that the vanilla-maca layer is firm enough to pour over and carefully spoon on the chocolate cream layer, filling the crust and smoothing it out with a spatula or a good "wiggle".
- Freeze for at least an hour and defrost for 20 minutes prior to serving. Return any leftovers to the refrigerator or freezer for longer storage.