Chocolate Cream Pie (Raw, Vegan and Gluten-Free)

Chocolate Cream Pie (Raw, Paleo, Vegan, Grain Free and Gluten-Free)
Photo and Recipe from Chanti Zak of the Naked Cuisine Blog

Ingredients(serves 10)

• 1 cup raw almonds or almond meal
• 1 cup roasted hazelnuts
• 2 Tbs. coconut sugar or raw cane sugar
• 1/2 cup coconut oil, melted
• 1/4 cup raw cacao paste OR powder
• 1 cup raw cashews, soaked for at least an hour
• 1/2 tsp. vanilla extract
• 1/3 tsp. sea salt
• 1/2 cup sweet potato, steamed or roasted
• 3 Tbs. maple syrup (or honey)
• 1 can coconut milk, thoroughly chilled to separate the coconut cream from the liquid

Instructions

1. In a blender or food processor, pulverize the almonds and hazelnuts into a fine meal consistency. In a large bowl mix with sugar and 2 Tbs coconut oil. Press this mix into a pie plate making sure to bring it up nice and high on the sides and press firmly to set in place. Set aside in the fridge or freezer while you make the filling.
2. In a blender or food processor add cashews, sweet potato, cacao, coconut oil, vanilla, salt and honey or maple syrup. Blend until smooth and add about 2 Tbs of the liquid from your coconut milk. Pour onto the crust and allow to set in the fridge for half and hour at least.
3. To make the coconut whipped cream, add the separated cream to a stand mixer or whisk by hand until light and fluffy. Pour over chocolate layer and chill before serving.

Chocolate Cream Pie (Raw, Vegan and Gluten-Free)

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Author: Photo and Recipe from Chanti Zak of the Naked Cuisine Blog

Ingredients

• 1 cup raw almonds or almond meal
• 1 cup roasted hazelnuts
• 2 Tbs. coconut sugar or raw cane sugar
• ½ cup coconut oil, melted
• ¼ cup raw cacao paste OR powder
• 1 cup raw cashews, soaked for at least an hour
• ½ tsp. vanilla extract
• ⅓ tsp. sea salt
• ½ cup sweet potato, steamed or roasted
• 3 Tbs. maple syrup (or honey)
• 1 can coconut milk, thoroughly chilled to separate the coconut cream from the liquid

Instructions

1. In a blender or food processor, pulverize the almonds and hazelnuts into a fine meal consistency. In a large bowl mix with sugar and 2 Tbs coconut oil. Press this mix into a pie plate making sure to bring it up nice and high on the sides and press firmly to set in place. Set aside in the fridge or freezer while you make the filling.
2. In a blender or food processor add cashews, sweet potato, cacao, coconut oil, vanilla, salt and honey or maple syrup. Blend until smooth and add about 2 Tbs of the liquid from your coconut milk. Pour onto the crust and allow to set in the fridge for half and hour at least.
3. To make the coconut whipped cream, add the separated cream to a stand mixer or whisk by hand until light and fluffy. Pour over chocolate layer and chill before serving.

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                                                                                                                    Sincerely, Andrew!