No Bake Chocolate Pie with Raspberry Topping
I've been hauling this pie around to holiday parties for the past four years because it's super easy to make, very decadent so it feeds lots of people, and nutritious to boot.
Oh, and did I mention it's creamy-licious?
Serving with a berry topping is optional but it boosts the nutrition and taste factor, and makes the presentation.
Presentation is key...and I'm still working on that.
2 cups pecans 1 cup pitted dates 1 tsp. coconut oil pinch of sea salt
Pulse nuts and dates together in food processor till slightly crumbled. Add coconut oil and salt and pulse again until crust holds together when squeezed between your fingers. Press into 10" tart pan.
2 cups raw cashews (not soaked) 3/4 - 1 cup raw cacao powder (or sub 1/4 c Dutch dark chocolate for darker pie) 1 1/2 cups water 1/2 cup coconut oil 1/4 cup pure maple syrup or local honey 1 tsp. vanilla pinch of sea salt
Combine all ingredients in blender and blend until smooth. Pour into crust and refrigerate until firm.