Want to blow your friends or family away at a special dinner? Here’s a raw, vegan, gluten, dairy, soy free recipe. Those with nut allergies could use seeds for the bottom crust, and omit the cashews in the chocolate filling though I can’t promise the same results.
Raw pies look more complicated than baked pies to most of us because they sound like a lot of work. Though after being on a raw pie making binge this weekend, I can say that making raw pies is way less time consuming. I whipped this one up in less than 1 hour because I wanted to get it all done before the sun went down and the lighting got bad. Here are the results…
Pecan Crust:
- 1.5 cups pecans
- half cup almonds
- 13 pitted dates
- pinch of cinnamon, salt
- 2 tsp. vanilla
How to: Process until you can make a ball in your hand and press firmly into a pie pan.
Caramel layer:
- 1 cup pitted dates
- 1/3 cup maple butter
- 1/3 cup almond butter
- 3 tbsp. coconut oil
- 1 tbsp. vanilla extract
- pinch salt
How to: Process until the caramel is thick and creamy with little to no chunks left.
Pour overtop of your pie crust in a thin layer, make sure you leave room for the double thick chocolate layer.
Chocolate Layer:
- 2 avocados
- half cup soaked and drained cashews
- 1/3 cup cacao powder
- 1 tbsp maca powder optional
- 1/2 cup cacao butter
- 1/2 cup coconut oil
- 1 cup maple syrup
How to: Blend together until thick and creamy, pour overtop of your caramel layer.
For swirl/drizzle: Take a bit of left over caramel and drizzle overtop with a knife, and then make a criss cross with the tip of your knife across the pie.
Setting and Storage: Freeze for 3 hours or overnight and enjoy. Can be stored in the fridge or freezer.
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