Chocolate Fantasy Pie
Crust
1 ½ c. Brazil nuts
1 ½ c. medjool dates, pitted
9” pie plate
Filling
1 c. cacao powder
½ c. coconut oil
½ c. cashews ground
1 vanilla bean or 1 tsp. vanilla extract
½ c. agave nectar
Method
Crust
Blend nuts and dates well in a food processor, but don’t over process it as the nuts could release their oil. Press into the pie plate forming crust. Use a spoon and press very hard. If you use the tartlet form with “wavy edges”, press the spoon’s tip firmly into every one of these waves along the edge, otherwise the design will crumble when you remove it from the form.
Filling
Mix the ground cashews with cacao powder in a mixing bowl. Add coconut oil, warmed up to a liquid. Add vanilla and agave nectar, stir. Pour onto crust, smooth with a knife. Refrigerate for 3 hours and cut.
Makes up to 16 slices
Crust
1 ½ c. Brazil nuts
1 ½ c. medjool dates, pitted
9” pie plate
Filling
1 c. cacao powder
½ c. coconut oil
½ c. cashews ground
1 vanilla bean or 1 tsp. vanilla extract
½ c. agave nectar
Method
Crust
Blend nuts and dates well in a food processor, but don’t over process it as the nuts could release their oil. Press into the pie plate forming crust. Use a spoon and press very hard. If you use the tartlet form with “wavy edges”, press the spoon’s tip firmly into every one of these waves along the edge, otherwise the design will crumble when you remove it from the form.
Filling
Mix the ground cashews with cacao powder in a mixing bowl. Add coconut oil, warmed up to a liquid. Add vanilla and agave nectar, stir. Pour onto crust, smooth with a knife. Refrigerate for 3 hours and cut.
Makes up to 16 slices
