by Jeff & Helen Rose, Plant-Based Food Chefs
Jeff is the Owner of Natural Zing
Jeff originally created this pie for our raw food pot lucks over 15 years ago. Attendees would rush the pie hoping to get a piece. He always made 2 or 3 pies so everyone could enjoy this chocolate decadent pie. Full of antioxidant and healthy ingredients. Years later, I service this chocolate fantasy pie at my café and the pie slices would sell out fast every time. I made 2 or 3 pies a week. Take your time with the filling, you may have to work the filling with a spatula (turn off the blender when you do. :) - Helen
Filling
1 c Cacao Nibs
1/2 c Coconut Oil
1/2 c raw Cashews
1/2 c Agave Nectar
Crust
1 1/2 c Almonds
1 1/2 c Dates, pitted
Directions
Filling
1. Blend nibs, coconut oil, cashews
and vanilla bean in a high-powered
blender. Use a spatula to work mixture
into blade. As the mixture warms
up, it will blend together.
2. Add agave and blend briefly until
mixed. Pour into crust, smooth with
spatula. Refrigerate or freeze for 3
hours.
Crust
Blend nuts and dates in a food
Chocolate Sauce
22 oz Agave Nectar
2 oz Cocoa Powder
1/8 tsp Sea Salt
1. Blend all ingredients in a blender,
well.
