Raw desserts and snacks are a great healthy dessert alternative. Besides being filled with natural whole foods this pie is both vegan and paleo friendly and of course gluten-free. The best bit is it’s incredibly easy to make. All you need is a food processor your ingredients and a pan to set your creation in. Thankfully no baking required as it’s a very hot day here in Adelaide. Ingredients
3/4 cup pecans
3/4 cup desiccated coconut
3/4 cup medjool dates
2 teaspoon melted coconut oil
1 cup medjool dates
1/4 cup. Ashes butter
1 1/2 tablespoons melted coconut oil
1 teaspoon vanilla extract
2 tablespoons maple syrup
chocolate ganache topping
1 cup raw cashews soaked overnight then drained
1/2 cup cacao powder
1/2 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon pure vanilla extract
line a 20 cm spring form pan with baking paper. Place your base ingredients in food processor and process until it’s crumb like and sticks together. Press your base into lined pan. Make sure to firmly push down on base so it sticks together. Pop in freezer while you make middle caramel layer.
Place your caramel ingredients in food processor and process until completely smooth. Add a few teaspoons of water so it’s easy to spread over base. When you have a smooth caramel spread over your base. It can be a little difficult to spread I find using finger tips to spread the best. When your caramel is on top of your base pop back in freezer while you make your ganache topping.
To make chocolate ganache begin by placing your cashews in food processor and process until they’re a smooth paste. Next add all your other ingredients and process until your mixture is completely smooth. Take your pan out of freezer and pour the chocolate ganache over your caramel layer. Spread the ganache evenly. Cover your pan with plastic wrap and place back in freezer to set. Defrost to room temperature to serve.
No one would guess this pie is healthy it tastes so rich and delicious.