BASE
INGREDIENTS
1 1/2 cups dry Almonds
3 Tbsp Cacao Powder
1/3 cup Cacao Nibs
10 x fresh Dates
1 tsp Natural Vanilla Essence
1/8 tsp Himalayan Salt
METHOD
Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.
PIE FILLING
INGREDIENTS
3 cups soaked Cashew nuts
2 cups Raw Almond Milk* (see recipe below)
3 Tbsp Lemon Juice
1/2 cup Honey
1 tsp Natural Vanilla Essence
1/8 tsp Sea salt
3 Tbsp Lecithin
1/2 cup Virgin Cold Pressed Coconut Oil
1/2 cup Cacao Butter
METHOD
1. Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.
2. Add to blender all ingredients except the coconut oil, cacao butter, and lecithin. Blend until smooth and creamy.
3. Add melted coconut oil, cacao butter, and lecithin to blender. Resume blending until smooth and creamy.
4. Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.
5. To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.
6. Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.
Eat, share & enjoy with friends and family!
The pie will keep for at least 4 days. Store covered in the fridge.
*RECIPE: RAW ALMOND MILK
INGREDIENTS
1 C Raw Almonds
3 C Water
METHOD
Soak almonds overnight. Blend ingredients together 2-3 minutes.
Pour into straining bag and squeeze out the milk.
Stores in fridge for up to 5 days