CREAMY RAW CHOCOLATE ESPRESSO PIE - VEGAN AND GLUTEN FREE

CREAMY RAW CHOCOLATE ESPRESSO PIE - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Erin Druga

SERVES 6-12

Crust:

300g/1 1/2 cup pitted dates

75g/1/2 cup almonds

40g/1/2 cup shredded coconut

80g/1/4 cup organic maple syrup or raw honey

3 tablespoons coconut oil

2 teaspoons cacao powder

Filling:

225g/1 1/2 cup soaked cashews*

120ml/1/2 cup cold water

1 tablespoon plus 1 teaspoon cacao powder

60ml/1/4 cup brewed coffee

3 tablespoons organic maple syrup or raw honey

3 pitted dates

1 tablespoon plus 1 teaspoon espresso beans

To Make the Crust:

Combine all ingredients in a food processor and pulse. It may take a while to crush everything up so be patient – no more than a minute though.  Spray a pie pan or round cake pan (I used an 8-inch cake pan, but either will work) with nonstick spray or coconut oil and, using a spatula, flatten crust out in bottom. Rub spatula over mixture so that it is smooth and then place in freezer.

To Make the Filling:

Combine cashews and water in a blender and pulse until mixture turns smooth.  Add in cacao, coffee and syrup and blend.  Lastly, add in dates and espresso beans.  Remove crust from freezer and pour filling over top, using a spatula to smooth out if needed.  Place in freezer for at least 30 minutes or until mixture hardens; cut into slices and serve.  Store in freezer or refrigerator – either will work.