Raw Double Chocolate Pie
Ingredients
Crust
- 1 cup raw cashews, soaked
- 1/4 cup pecans (optional)
- 1 cup pitted Medjool dates, soaked
Double chocolate filling
- 1/2 cup pumpkin purée
- 1/4 cup pure maple syrup
- 1/4 cup raw cashews
- 1/2 cup cacao powder
- 2 tbsp extra dark vegan chocolate chips (optional)
- 1/4 cup shredded coconut
Preparation
Soak the cashews and dates for 15-30 minutes to soften.
Blend all crust ingredients in a food processor or blender until a dough ball forms.
Using your hands, spread the dough onto a pie pan or glass bottom tray with about 1/4 inch thickness.
Freeze the crust for 10 minutes.
In a blender, combine all filling ingredients except chocolate chips and coconut and blend until thick and creamy.
Transfer the mixture to a bowl and stir in the chocolate chips.
Pour or spread the filling over the hardened crust with about 1/4 inch or more thickness.
Sprinkle with shredded coconut.
Store in the freezer.
Allow at least 20 minutes before serving.
