Chocolate Cream Pie
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Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 C raw almonds or almond meal
  • 1 C roasted hazlenuts ( you can substitute for almonds or almond meal if you wish)
  • 2 Tbs coconut sugar or raw cane sugar
  • ½ C coconut oil, melted
  • ¼ C raw cacao paste OR powder
  • 1 C raw cashews, soaked for at least an hour and up to 8
  • ½ tsp vanilla extract
  • ⅓ tsp sea salt
  • ½ C sweet potato, steamed or roasted
  • 3 Tbs honey or maple syrup
  • 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.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/chocolate-cream-pie/